Best 7 Black Pepper Shrimp Recipes

BLACK PEPPER SHRIMP (PAULA DEEN)

Steps:

• Preheat oven to 450°F.
• Rinse and drain shrimp and place in shallow baking pan.
• Melt the butter in a small saucepan.
• Add the garlic and sauté for 3 to 4 minutes.
• Pour the garlic butter mixture over shrimp and toss to coat.
• Sprinkle about half the pepper over shrimp until they are well covered.
• Remember--don't be afraid!
• Bake until pink (about 5 minutes).
• Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.
• Don't overcook!

GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS

Steps:

• Make black-eyed peas:
• Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
• Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.
• Make shrimp:
• Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.

GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS

Steps:

• Cook bacon in a 12" heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
• Cook scallions, carrot, celery, bell pepper, 2 large garlic cloves, bay leaf, thyme, red pepper flakes, 1/8 tsp salt and 1/4 tsp pepper in bacon fat in skillet over medium heat, stirring occasionally until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simer for 5 minutes. Transfer to a bowl.
• Heat oil in skillet over medium-high heat until it shimmers.
• Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper. Cook shrimp with remaining garlic, stirring occasionally, untiljust opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to boil, then briskly simmer for 2 minutes. Add bacon and black-eyed pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaf.

BLACK PEPPER SHRIMP

Steps:

• Heat oil in a large saucepan over medium-high. Add the black peppercorns and sauté until fragrant, about 30 seconds. Add the onion and half the scallions, and sauté, scraping the bottom of the pot as necessary, until the onions turn translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
• Add the green and red bell peppers and sauté until they begin to soften, about 3 to 4 minutes. Add the shrimp and sauté for 1 minute, then stir in 2 cups water, the soy sauce and fish sauce (if using). Bring the liquid to a boil over medium-high heat. Cook the shrimp just until they turn pink, about 2 minutes. (Keep an eye on them: The shrimp can turn rubbery quickly.)
• Working quickly as the liquid cooks, mix the cornstarch with 2 tablespoons water in a small bowl to form a slurry. Add this mixture to the saucepan as soon as the shrimp turns pink, and cook over medium heat until the sauce thickens, about 30 seconds. Remove from the heat and add more soy sauce, to taste, if desired. Garnish with the cilantro and remaining scallions. Serve hot or warm with rice.

BLACK AND WHITE PEPPER SHRIMP

Steps:

• Place six to eight 10-inch wooden skewers in cold water for 10 minutes to soak. This will prevent them from burning on the grill.
• Starting with the tail end of each shrimp, gently push a skewer under the shell along the back of the shrimp until it just comes to the head. Set shrimp on a baking sheet; set aside.
• Preheat a grill pan or grill to medium-high.
• Using a mortar and pestle or a spice grinder, coarsely grind both peppercorns. In a small bowl, mix together ground peppercorns and salt. Drizzle shrimp with safflower oil and sprinkle with salt and pepper mixture.
• Place shrimp on grill and cook until prawns become light pink and slightly charred, about 2 minutes. Turn and continue to cook until shrimp are cooked through, 1 1/2 to 2 minutes more. Serve with dipping sauce, garnished with cilantro.

GRILLED GARLIC-AND-BLACK-PEPPER SHRIMP

Steps:

• Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
• Prepare a grill for medium-high heat; clean grates well, then oil.
• Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

GARLICKY BLACK-PEPPER SHRIMP & BLACK-EYED PEAS RECIPE - (3.7/5)

Steps:

• Make black-eyed peas: Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl. Make shrimp: Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves and serve.