TASTE
Peppered shrimp quick and impressive
| • | Juicy secrets |
By J.M. Hirsch
Associated Press
Minimal ingredients. Speedy preparation. Gorgeous presentation. Intense flavors.
You've got to love any quick-cook meal that can combine all those ideals. Too bad too few pull it off. Those that manage it usually resort to the pasta routine: Boil it and dress it.
Not that there's anything wrong with that. But pasta can leave the palate feeling sluggish after too many nights, no matter how many sauces or how much cheese you apply.
Which is why your other quick-cook option should be seafood.
Most white fish can be baked in minutes — and in a variety of preparations. Steaks such as tuna and salmon happily take delicious marinades and hit the grill — or grill pan — with little effort or time. And calamari sautes in seconds.
But my favorite is shrimp, and a bag of the jumbo variety always is in my freezer. Frozen raw shrimp thaw in minutes when placed under cool running water, and from there can do anything.
Try them sauteed with butter and garlic, then tossed with wilted greens and other cooked vegetables. Or add them to a stir-fry of cooked rice and chopped vegetables seasoned with teriyaki sauce.
And of course they go well with pasta. Give them a speedy saute in olive oil and garlic, then toss with linguini, salt, freshly ground black pepper and a bit more olive oil. For extra pow add crushed red pepper at the same time as the garlic.
But by far my favorite quick shrimp preparation is black pepper shrimp, a recipe from the Food Network's Paula Deen that is stunningly simple and impressive. And it's versatile, equally good for a busy Wednesday or a weekend dinner with friends.
Take fresh or thawed shrimp, toss with butter and garlic and heaps and heaps of freshly ground black pepper. Bake for a few minutes, toss, add more pepper and bake another couple of minutes. That's it.
The shrimp are cooked in their shells, which means this is a hands-on meal that's just a tad messy. It also means that much of the ominous-looking pepper remains on your fingers and the discarded shells, leaving behind a pleasant heat.
My wife and I frequently make this and accompany it with nothing more than a bottle of wine (room-temperature riesling is perfect). To make more of a meal, add a fresh baguette with butter and a salad.
BLACK PEPPER SHRIMP
Preheat oven to 450 degrees.
Rinse and drain the shrimp, then arrange in a single layer on a rimmed baking sheet. Set aside.
In a saucepan, melt the butter over medium heat. Add the garlic and saute 3 to 4 minutes. Pour the butter over the shrimp and toss to coat. Sprinkle about half the pepper over the shrimp.
Bake until the shrimp are pink, about 5 minutes. Use a spatula to turn the shrimp. Sprinkle with remaining pepper, then bake another 2 to 3 minutes. Serve immediately. Makes 4 servings.
