Black Pepper Shrimp

Hi, we're back, and I hope that y'all are hungry

because I've got two of the most delicious, easy shrimp dishes you have ever tasted coming up

The first dish I'm going to start with is black pepper shrimp, and it's really a Cajun dish

My Aunt Trina, who lives in Houma, Louisiana, taught me how to make them, and we're starting with just butter

I've actually got two sticks of butter in here, and we're going to take our garlic

and we're going to toss it into our butter. We don't want to cook the garlic

like we just wanna let the flavor release in it. And I've got our shrimp, they're washed and ready to go

And as you'll see, they're in their jacket. This is one of the few dishes

that you will eat with the shell on. Of course, before you eat it, you'll remove the jacket

but I'll show you the best way at the end of the show how to eat and enjoy black pepper shrimp

So we're just gonna dump these in our casserole dish, spread them out

You just won believe how easy this dish is This is probably my very very favorite way to eat shrimp All right our butter has melted So I going to cut that off and just pour it over those shrimp

That butter and that garlic and your shrimp stock is going to make an unbelievable dip in sauce for our French bread

And I'm going to use a couple of different peppers just because I like the different textures

Now, this is a regular fine ground black pepper that I'm using, and then I'm going to use some coarse ground fresh black pepper

And there is no way that you can get too much pepper on these

That looks like a lot, doesn't it? But it's not. In fact, I'll probably go back and add more

Now, some of the different variations I've seen have kind of a red tint to them

So I'm assuming that they'll use like a hot sauce or something like that which you could do But like I said out of all that I tasted this is still my favorite We just going to toss those around until they well coated And just when I think I got enough black pepper

I'm going back for more. And I'll probably start sneezing on y'all in just a couple of minutes. I can feel the pepper

going up into my nose. Now all we're gonna do is pop this in a 350 degree oven

and we're gonna let them cook until they're pink and done, which will probably be 15 to 20 minutes

And they are ready. Look at those succulent shrimp. unbelievably out of this world

I want to show y'all how I serve these succulent black pepper shrimp

I give everybody a bowl their own bowl and I just pile them up in there And I want to make sure that everybody gets their fair share of butter

See, I'm not selfish at all. And I serve this along with a crisp green salad

and a chunk of hot French bread for dipping, a lemon wedge for those that like a tangy shrimp

and that's all there is to it. Now that I've showed you how to plate these up and what I serve with them, I think it's only appropriate that I show you how I eat them

First of all, you take them with their shell on. Mmm. You suck all that butter and garlic and the flavor of the shrimp out

Now, that makes it easy for you to peel. It's no longer messy because you've already eaten the messy part

Then you dip them back down into your butter. And it just doesn't get any better than that