I saved this recipe in 2004. I have no idea why it took me 5 years to make it. This is one of the best shrimp recipes I have run across. Serve with a salad and french bread.
2 pounds fresh shrimp, unpeeled
8 tablespoons (1 stick) butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper
1 tablespoon chives
1 tablespoon dried parsley
Preheat oven to 450 degrees F.
Wash and drain shrimp, and place in a shallow baking pan.
In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Add the chives and parsley. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered.
Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again. You must use a heavy hand with the pepper.
--Adapted from Paula Deen
2 pounds fresh shrimp, unpeeled
8 tablespoons (1 stick) butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper
1 tablespoon chives
1 tablespoon dried parsley
Preheat oven to 450 degrees F.
Wash and drain shrimp, and place in a shallow baking pan.
In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Add the chives and parsley. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered.
Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again. You must use a heavy hand with the pepper.
--Adapted from Paula Deen
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