Black Pepper Shrimp Recipes

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, bring milk just to simmer in large nonstick skillet, stirring constantly. Add cream cheese, Parmesan and pepper; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp and tomatoes; cook and stir 2 min. or until heated through.
• Drain spaghetti. Add to cream cheese sauce; mix lightly.

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.

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.

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!

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.

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.

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.

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).

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.