ElizabethB
Legendary Member
My first thought was Pepper Crusted Steak. @Yorky got there ahead of me so I decided to do shrimp not realizing that @Yorky had a recipe for that as well. The pepper was ground and the shrimp ready for seasoning so pepper shrimp it is.
For the shrimp
1 lb. large shrimp. Heads removed. Shell on
3 tbsp. fresh ground black peppercorns + one
1 1/2 tbsp. fresh ground mixed Peppercorn Melange. The mélange was black, white, pink and green peppercorns
1 tbsp. sea salt
4 cloves roasted mashed to a paste
EVOO
With shell on shrimp I like to use a fork and punch holes in the shell to allow the seasoning to permeate the shrimp.
In a small bowl combine peppercorns, salt roasted garlic and enough EVOO to create a loose paste. Toss the shrimp in the mixture until well coated. At that point I decided to add another tbsp. of ground black peppercorns. Cover and refrigerate for several hours. I seasoned the shrimp mid-day and cooked that night.
For cooking/dipping sauce
1 stick (1/4 lb.) butter
1 medium yellow onion slice thin
1/2 Jalapeno Pepper - cored and minced
1 clove garlic minced
4 cloves roasted garlic smashed
2 tsp. dried thyme
2 tsp. dried oregano
2 bay leaves
3 tsp. dried parsley
2 tbsp. Worcestershire sauce
A splash of Sriracha Sauce
1 tsp. ground black peppercorns
1/4 tsp. sea salt
1 lemon sliced thin - reserved
In a large sauté pan or skillet soften the butter
Add all remaining ingredients except the lemon
Cook 2 or 3 minutes
Remove from heat
To cook shrimp
Heat oven to 350 F
Place shrimp with marinade in a glass pan (9 x 11)
Add the butter mixture - stir to coat the shrimp
Spread the shrimp in an even layer then top with lemon slices.
Bake in oven for 5 minutes
Stir and cook an additional 3 to 5 minutes
Serve in a bowl with crusty bread for dipping.
Sorry about the picture. It was late and my old kitchen has more shadows than light.
For the shrimp
1 lb. large shrimp. Heads removed. Shell on
3 tbsp. fresh ground black peppercorns + one
1 1/2 tbsp. fresh ground mixed Peppercorn Melange. The mélange was black, white, pink and green peppercorns
1 tbsp. sea salt
4 cloves roasted mashed to a paste
EVOO
With shell on shrimp I like to use a fork and punch holes in the shell to allow the seasoning to permeate the shrimp.
In a small bowl combine peppercorns, salt roasted garlic and enough EVOO to create a loose paste. Toss the shrimp in the mixture until well coated. At that point I decided to add another tbsp. of ground black peppercorns. Cover and refrigerate for several hours. I seasoned the shrimp mid-day and cooked that night.
For cooking/dipping sauce
1 stick (1/4 lb.) butter
1 medium yellow onion slice thin
1/2 Jalapeno Pepper - cored and minced
1 clove garlic minced
4 cloves roasted garlic smashed
2 tsp. dried thyme
2 tsp. dried oregano
2 bay leaves
3 tsp. dried parsley
2 tbsp. Worcestershire sauce
A splash of Sriracha Sauce
1 tsp. ground black peppercorns
1/4 tsp. sea salt
1 lemon sliced thin - reserved
In a large sauté pan or skillet soften the butter
Add all remaining ingredients except the lemon
Cook 2 or 3 minutes
Remove from heat
To cook shrimp
Heat oven to 350 F
Place shrimp with marinade in a glass pan (9 x 11)
Add the butter mixture - stir to coat the shrimp
Spread the shrimp in an even layer then top with lemon slices.
Bake in oven for 5 minutes
Stir and cook an additional 3 to 5 minutes
Serve in a bowl with crusty bread for dipping.
Sorry about the picture. It was late and my old kitchen has more shadows than light.
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