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Recipe categories: Appetizers, Fish and shellfish, Healthy eating, Main courses | All categories

Black and red peppered shrimp

Black and red peppered shrimp
Al Seib / Los Angeles Times

Dear SOS: Quite a few years ago you printed a recipe for shrimp in pepper that was awesome. It was sauteed in butter, garlic and two kinds of pepper. I remember that the sauce was great soaked up with French bread, and that the shrimp was spicier if cooked with shells off.

Carrie Zeller

Lake Elsinore

DEAR CARRIE: This recipe ran in 1987. And yes, the sauce is great soaked up with bread, and the shrimp will be spicier if the shells are removed before cooking.

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Total time: 35 minutes | Serves 3 to 4
  • 1/4 cup (1/2 stick) butter
  • 2 to 3 cloves garlic, minced
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 1 pound medium shrimp, in shells
  • 1 lemon, thinly sliced

Step 1Heat the oven to 400 degrees.

Step 2Melt the butter over medium-low heat in a large ovenproof skillet. Add the garlic and cook until tender but not browned, 2 minutes. Stir in the red pepper flakes, pepper and salt. Add the shrimp and lemon slices. Toss to coat thoroughly.

Step 3Place the skillet in the oven and bake, stirring occasionally, until the shrimp is pink, 15 minutes.

Each of 4 servings:
205 calories; 929 mg sodium; 225 mg cholesterol; 13 grams fat; 7 grams saturated fat; 1 gram carbohydrates; 21 grams protein; 0.29 gram fiber.
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