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Black and red peppered shrimp

Time 35 minutes
Yields Serves 3 to 4
Black and red peppered shrimp
(Al Seib / Los Angeles Times)
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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.

1

Heat the oven to 400 degrees.

2

Melt 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.

3

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