Blackpeppershrimppauladeen 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!

P F CHANG'S SINGAPORE BLACK PEPPER SHRIMP

Steps:

• Remove the head and shell of each shrimp, leaving only the shell tail intact. Devein by cutting along the top middle part of the shrimp and remove the black veins.
• Cut the spring onions in 1 inch lengths and separate thick bottom white stalks from the top green portion.
• Pound the black peppercorns using mortar and pestle till coarse (not powdery).
• Melt butter in heated wok or large skillet. Add garlic, crushed peppercorns and thick spring onion (white) stalks and stir fry until garlic is lightly browned.
• Add water, light soy sauce, dark soy sauce and brown sugar. Add shrimp and the rest of the spring onions (green). Stir fry till shrimp are cooked (5-7 minutes).

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.

PICKLED SHRIMP (PAULA DEEN)

Steps:

• Bring the water to a boil in a large saucepan.
• Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
• Drain well and rinse in cold water to prevent further cooking.
• Peel and devein shrimp, leaving tails on.
• In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
• Keep layering until jar is about 2/3 full.
• Pour vinegar and lemon juice over layers until jar is almost full.
• Leave space at the top so you can gently shake jar to remixs ingredients.
• Seal jar tightly and chill for a few days up to 2 weeks.
• Turn jar upside down to remix every other day or so.
• Serve chilled as an appetizer.

BLACK PEPPER SHRIMP

Steps:

• Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
• Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds.
• Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt.
• Add broth mixture to pan; bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.

BLACK PEPPER SHRIMP

Steps:

• Preheat oven to 450 degrees. Wash and drain shrimp. Place in a shallow baking pan. Melt butter in a saucepan. Add garlic and sauté 3 to 4 minutes. Pour over shrimp and toss to coat. Pepper shrimp until shrimp are covered well. Bake until pink (about 5 minutes), turn, bake a few minutes longer, and pepper again. This will not be good unless you use a heavy hand with the pepper. Serve with a fresh garden salad and hot French bread. Dip bread in the pan juices for an extra treat.

ORANGE-GINGER BLACK PEPPER SHRIMP

Steps:

• In a bowl, combine the shrimp, black pepper sauce, grated ginger, orange zest, orange segments, and orange juice ~ marinate for 1/2 hour.
• In a hot skillet or wok, melt the butter and olive oil, garlic, soy sauce, and sherry ~ saute for 2-3 minutes.
• Add the marinated shrimp mixture.
• Saute for about 3-4 minutes until shrimp turns pink.
• NOTE: Sauce will be thin ~ you MIGHT be able to thicken it with a little cornstarch mixed with cold water, then add the cornstarch mixture to the hot sauce and simmer for 2-3 minutes while stirring, although I read that cornstarch doesn't react well to acidic ingredients so I have not tried to thicken this sauce with it. Perhaps I will buy some arrowroot and try that for this sauce!
• Serve over cooked jasmine rice, with steamed broccoli, or green beans.

CRABBIES (PAULA DEEN)

Steps:

• Preheat oven to 425°F.
• In large bowl, combine all ingredients except bread and parsley.
• Spread mixture over bread rounds.
• Score each round into quarters and place on parchment-covered or greased baking sheet.
• Bake until topping is heated through and golden brown, about 10-15 minutes.
• Sprinkle with chopped fresh parsley and serve hot.