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- Hey everybody, it's Bobby here and I've got a wonderful
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recipe for you today that I think you're really gonna like.
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You know, we talk about how fortunate we are to live
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in Savannah and on the coast of Georgia all the time.
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And one of the reasons that we're so fortunate
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is because we get wonderful, fresh, local shrimp
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right here from our waters right off the coast of Georgia.
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And I'm gonna show you a recipe today
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called black pepper shrimp.
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It's really tasty and delicious.
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Unless you have a shrimp allergy like my wife,
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so she cannot have this, but that just means more for me.
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So black pepper shrimp is just about the simplest
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recipe that you'll ever find.
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There are a couple of different ways that you could do it,
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and I'll tell you about both of them.
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First of all, I'm gonna start off with a stick of butter.
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Melt it in my sauce pan here.
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Very few ingredients here, okay.
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Shrimp, butter, garlic, and pepper.
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And that is the whole thing.
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So while my butter is melting, which won't
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take very long, I'm gonna chop some garlic.
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Recipe calls for three tablespoons of chopped garlic.
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So we'll see what we get out of these four cloves.
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My mom used to do a...
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How this started was a special at the Lady and Sons
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down on Congress Street when we
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were at 311 West Congress Street.
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And my mom would do it in the skillet.
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Today we're gonna bake 'em.
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The skillet is wonderful because it gives you
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great control over the dish.
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And with shrimp, you know,
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you can't come back from overcooking.
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Once you've overcooked them, you've done it.
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So you gotta be careful with the oven.
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And every oven is different.
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Yours is, you know, it's gonna be different
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from the one that I'm using today.
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Mine at my house is different from the one I'm using today.
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They're all different.
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So you have to keep an eye on 'em because these
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shrimp really sacrificed for this dish, right?
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So we don't wanna throw 'em away, we don't wanna waste 'em.
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So once you put 'em in the oven,
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just keep a nice, tight eye on 'em.
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But my mom used to do it in the skillet,
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like I said, for greater control.
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'Cause you're really eyeballing shrimp
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when you're cooking 'em.
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And it's like, there it is.
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That's the color I'm looking for.
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And they're done, and you pull 'em off.
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And when you pull 'em off, you gotta remember,
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with everything that you're cooking, still continues
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to cook a little bit after you remove it from the heat,
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whether it's a steak or a chicken or shrimp.
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So when you see exactly that right color
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pull 'em outta the oven or get 'em out
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of the skillet, whichever you prefer.
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And maybe one day we'll come back and redo this recipe
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and do it in the skillet because it is, whew, so good.
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Now this is gonna be really pretty
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because I'm using a cast iron baking dish.
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My mom has got some just beautiful pieces
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in her house, and this is one of my favorite.
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So what we're gonna do is take our shrimp,
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which have been washed and cleaned, and they're ready to go.
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We're gonna put 'em in our shallow baking dish.
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Spread 'em out a little bit.
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Oh boy, this is gonna be so, so pretty.
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But there's nothing hotter than cast iron out of the oven.
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So be real, real careful when you take it out
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not to burn yourself.
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Okay, so our butter is just about completely melted.
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I'm sure there's one here.
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Nice assortment of whisks.
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And I'm gonna go ahead and add our garlic.
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Garlic and butter together is one of those
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aromas that is just so wonderful.
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That, along with like the holy trinity, you know,
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onions and peppers and that real New Orleans smell,
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that also is a wonderful aroma in the kitchen.
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But garlic and butter together, oh my goodness.
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So let's take a quick break.
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I'm just gonna do this for about three minutes
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to cook the garlic a little bit.
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So we'll come right back.
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Our garlic butter is perfect, about three
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to four minutes on the stove top.
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And it looks and smells so good.
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So I'm gonna go ahead and pour this right
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over the shrimp and try to get it evenly.
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Make sure everybody gets some.
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Ooh, I love good shrimp.
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There are benefits to living on the coast.
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All right, so there's our butter and garlic mixture
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and I'm going to toss 'em a little bit.
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Try not to beat 'em up.
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Make sure that everybody gets a little bit
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of that garlic butter all over 'em.
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I can tell that this is gonna be wonderful.
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Now with black pepper shrimp, everyone,
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gotta be heavy headed with the pepper.
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We're gonna pepper 'em.
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And we're gonna bake 'em.
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And then we're gonna toss 'em and pepper 'em again.
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I wanna make sure that they're all
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covered with that black pepper.
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All right, that looks wonderful.
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And our beautiful cast iron skillet full of shrimp
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is gonna go into the oven for about five minutes.
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Now, and your oven might be different
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so I'm gonna keep a tight eye on this.
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I'm probably not gonna leave it.
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I'm probably just gonna stand there and stare in the window
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and be looking for the right color because if you
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overcook shrimp, they become pencil erasers.
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That's not what we want.
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So let's go to the oven.
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So this has been about three or four minutes
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and thank goodness I did not overcook them,
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but they're starting to get that nice pretty pink color.
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They smell wonderful.
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That butter and garlic together, oh my goodness.
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Make sure that butter and garlic and pepper
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gets all over all of my shrimp.
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And a little more pepper.
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And back into the oven.
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Be heavy handed with the pepper everybody.
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Make sure that they're all covered.
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Okay, back into the oven for,
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I don't know, two minutes, four minutes.
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I'll keep an eye on 'em.
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And we'll be right back.
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Goodness gracious, that is a bountiful harvest
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of wonderful black pepper shrimp.
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And that's about five and five minutes.
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So we melted our butter, added our garlic to the butter.
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sauteed that for about three or four minutes, poured it
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over our raw shrimp in our shallow bacon dish here.
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Popped it in the oven.
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We went a little less than five minutes,
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we got a super hot oven here.
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And then we took it out, tossed it,
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and we added a little bit more black pepper.
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And then we went back in the oven for about five
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more minutes, and we kept a really close eye
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on it to make sure that our shrimp didn't get,
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you know, overcooked and rubbery.
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And they look so good.
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And I don't mind if I do.
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So let's taste them so I can make sure for you all
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that this recipe was accurate.
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Nothing like some shrimp.
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I feel bad for everybody who's got a shrimp allergy.
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Okay, well this one kind of tore up
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on me because I was excited.
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Get one outta that jacket.
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Scrumptious and wonderful.
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One of my favorite things, black pepper shrimp.
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Simple recipe, I think you're really gonna like it.
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- Hey y'all, it's Paula Dean.
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Now if you enjoyed this video, be sure to like it
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Love and best dishes, y'all.
