Wednesday, January 2, 2013
Black Peppered Shrimp
This is a recipe that my cousin Dennis, and his wife Mary make. It has been "reengineered" to use with frozen shrimp rather than fresh shrimp that you have to de-vein, because de-veining shrimp is just gross. Really.
1 pkg. Frozen large shrimp, 50-70 count*
1/4 cup of black pepper
1 stick of butter
3 cups of prepared rice
Place shrimp in a baking pan with 2" sides. or a 13 X9 cake pan. Cut the butter into cubes and top over the shrimp, and pour all the pepper over the shrimp and butter. Place the entire pan in a 350 oven for 10 minutes or so, not over cooking the shrimp. Serve shrimp over rice, use a fresh french bread or baguette to sop up the butter "sauce".
Also works well with "salad"shrimp.