Pepper Shrimp

A Piece of Cake

By Pat O’Keefe

This is a great dish that has to be served with plenty of crusty bread to sop up the delicious juices.  The amount of pepperis not a misprint.  The shrimp are cooked with the shells on providing just the right amount of spice to the shrimp whenpeeled.  This is very easy to put together and cooks in 8-10 minutes.  If
you use a shallow baking dish and the shrimp are in a single layer, they will
cook much faster than if the shrimp are in layers.  If they are in layers, simply stir half way through the cooking process.  Add a salad and you have a really fast meal.

Pepper Shrimp

3-pounds
shrimp, keep shells on

1-stick
butter

3-Tablespoons
chopped fresh garlic

4-TABLESPOONS
freshly ground black pepper (divided)

Preheat
oven to 425º Rinse shrimp and place in a shallow over-proof casserole.  Melt the butter in a saucepan and add the chopped garlic sautéing for
a few minutes, pour over shrimp.  Add half the pepper to the shrimp until it
is well coated.  You are going to think it is too much pepper, but it is not, the shrimp should really be covered.  Bake approximately 5 minutes, turn shrimp add
remaining pepper and bake 3 minutes longer or until shrimp are pink and curled
in a circle.  Serve with hot crusty bread and salad. 

Serves
4-6

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonine.net  Pictured on the web at www.patokeefe.net Web site now has an extensive collection of recipes with more added weekly.  Need a past recipe or have a question, I will
do my best to help, just email me. ENJOY!