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Black Pepper Shrimp Recipe

Black Pepper Shrimp

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 81-90 of 91

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  • on October 22, 2004

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    I was afraid that the baking process would make them harder to peel but that was not the case !

    FANTASTIC simple recipe.

    I reccomend 26-30 count shrimp.

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  • on September 07, 2004

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    Mama paula knows how to cook. Everything she does is great. But I may be biased to anyone truley southern.

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  • on August 01, 2004

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    I think this is the only way I'll ever make shrimp again!

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  • on July 31, 2004

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    Paula was right on this one. The more pepper, the better!

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  • on July 21, 2004

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    not only is it easy to make (10 min total prep time and cook, it is one of the best shrimp recipies I have ever tried. Don't be intimidated by the amount of pepper--it works!

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  • on July 17, 2004

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    I made this last night and everyone raved!! It is so tasty. I also added some Worcestershire sauce to the butter and garlic to give it a little extra kick - turned out fabulous. Buy extra jumbo frozen shrimp, they thaw out in no time and they taste like mini lobster tails. So good!

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  • on July 13, 2004

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    My husband and I loved this. I agree with keeping all that pepper. This is a keeper. thanks Paula

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  • on July 06, 2004

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    This has become a standard on Friday night.
    Really good and simple to make after a long week. I bought her cookbooks after this recipe!

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  • on July 01, 2004

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    Prepared this for dinner and we enjoyed it so much I was wishing we had more absolutely wonderful!!!

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  • on June 28, 2004

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    I made this recipe for a BBQ this past weekend and everyone raved. I substituted regular ground pepper for fresh to speed things along and kept pepper at 4 Tablespoons. I had a choice of getting 8-10 count shrimp at around $10/LB or 30 count for about $6/LB both great prices here in South Florida. Because of the guest count about 15, I chose the smaller so everyone could get their fair share. This worked out well and I would still stick with this count or preferably a 26-30 count as they would be easier to peel. I also made homemade bread to accompany, great to dip!

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