Salt & Pepper Shrimp

To peel and devein shrimp, carefully pull off the legs on the inside curve of the shrimp. Then peel off the shell, beginning at the head end but keeping the tail fin intact. Using a small knife, cut a shallow groove along the back side of the shrimp. With the knife tip, gently lift and scrape away the dark vein. Rinse the shrimp under cold running water and drain on paper towels.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Salt & Pepper Shrimp
Review 1 for Salt & Pepper Shrimp
5 out of 5
5 out of 5
Winjoy
Durham, NH
May 29, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:A few times a month
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Fantastic!
May 29, 2011
Tellicherry Peppercorns are magnificent. The berry has a full, robust complex flavor unlike anything I have ever smelled or tasted. The salt and pepper shrimp recipe is simple to prepare and tastes like you have spent hours on it. I do think the recipe should be renamed Tellicherry Peppercorn Shrimp. I had never heard of Tellicherry Peppercorns until I saw the recipe. I found them at my local health food store where they were sold by bulk ($19.30 per pound) and I paid less than $1.00 for the portion I purchased. You can also purchase Tellicherry Peppercorns online. Try this recipe for a wonderful new taste experience!
Pros: Quick, Easy, Healthy, Impressive, Will Make Again
Review 2 for Salt & Pepper Shrimp
5 out of 5
5 out of 5
Stacy1971
Staten Island, NY
May 15, 2010
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Really easy
May 15, 2010
This recipe is so easy, even when you are feeling lazy. Yet, it gets as many rave reviews as a dinner that I have to slave over!