Monday, September 27, 2010

Monday Morsel from Mom (8th Edition) - Peppered Shrimp

Two of our six nephews joined us at the lake house this weekend. (Yes, we have 6 nephews and 0 nieces. We're surrounded by little boys). They both LOVE shrimp, especially the 16-year-old, so I decided to make them a treat: my mom's Peppered Shrimp. It is buttery, peppery, shrimpy goodness. It's also probably one of the easiest recipes on earth.

(I apologize in advance for the poor pictorial documentation. We didn't get to the lake until late Friday evening & I was in a hurry to get dinner on the table).


* 1 stick butter
* 2 lbs medium or large shrimp, shell on
* lemon pepper
* garlic salt
* black pepper
* French bread


1. Preheat oven to 325 degrees. Cut butter into cubes & place in a 13"x9" baking dish. Place the dish in oven until butter is melted.

2. Pour shrimp into the dish with the melted butter & toss to coat.

3. Sprinkle shrimp very generously with lemon pepper & garlic salt. Then COVER shrimp in black pepper.

I mean COMPLETELY cover them in pepper. You can't use too much.

4. Bake shrimp for 25 to 30 minutes, stirring every 10 minutes, until shrimp are cooked through.

5. To serve, spoon shrimp onto a plate and top with butter sauce.

6. And now for the best part: Use the French bread to sop up the buttery, peppery goodness left on your plate & in the bottom of the dish.

My Tid-Bits:

* The Hubs absolutely loves this dish. However, for obvious reasons (see #6 above), I don't make it very often. Our hearts might stop prematurely.

* While this dish does use a lot of pepper, it is surprisingly not spicy.

* Be sure to have roll of paper towels on the table. Peeling the shrimp can get messy.


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