Black Pepper Shrimp

Whenever we get a chance, we load up on wild-caught Louisiana shrimps. Usually, 16-20 count, in the shell. Just like husking corn, I consider shelling and de-veining shrimp to be therapy. Well, depending on how many you have to do, that is. For this recipe, de-vein the shrimp, but keep them in the shells.


These shrimp are mighty peppery (the original recipe is here), but that's the whole idea. Don't be shy with the pepper and always use fresh-ground.

We had this with our homemade cocktail sauce.

Makes: 6 servings
Prep time: 30 minutes
Cook time: 10 minutes
Printable Recipe

• 3 pounds fresh shrimp
• 8 T butter
• 3 T garlic, chopped
• 4 T freshly ground pepper

1. Preheat oven to 450 F.

2. Rinse, drain and de-vein the shrimp. Place in a shallow baking dish.

3. In a saucepan, melt the better. Add the garlic and saute for 3-4 minutes. Pour over the shrimp and toss to coat.

4. Pepper shrimp until very well covered. Do not be shy with the pepper! Use a heavy hand!

5. Bake until pink, approximately 5 minutes, then turn and bake a few minutes longer. Remove from oven and pepper again.