In a bowl, combine the shrimp, black pepper sauce, grated ginger, orange zest,
Place shrimp in a baking pan and completely cover with the black pepper, then with sliced margarine.
Cover and bake in a 400\u00b0 oven until shrimp turn red.
Turn shrimp over and cook other side.
When done, mix in juices and serve hot.
When peeled, the shrimp get the flavor of black pepper, but not the hot taste. Serves 4.
Place shrimp in a baking pan and completely cover with black pepper and then with sliced margarine.
Cover and bake in 400\u00b0 oven until shrimp turns red.
Turn over once and cook the other side.
Serve hot.
nd season with salt and pepper. Cover the pan with foil
Place shrimp, 1 1/2 tbsp black pepper and lemon juice in a saucepan.
Add butter, water and half of the paprika.
Stir and cover pan. Bring to a boil.
Remove saucepan from heat and turn shrimp over Let stand in hot liquid for 3 or 4 minutes.
Drain shrimp and transfer to bowl.
Add remaining pepper and paprika, mix well.
ook scallions, carrot, celery, bell pepper, 2 large garlic cloves, bay
Place shrimp and 2 cups hot water
Preheat oven to 450\u00b0F.
Rinse and drain shrimp and place in shallow baking pan.
Melt the butter in a small saucepan.
Add the garlic and saute for 3 to 4 minutes.
Pour the garlic butter mixture over shrimp and toss to coat.
Sprinkle about half the pepper over shrimp until they are well covered.
Remember--don't be afraid!
Bake until pink (about 5 minutes).
Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.
Don't overcook!
Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds.
Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt.
Add broth mixture to pan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.
teak.
Combine the cracked black pepper and the garlic powder in
Prepare fries according to package directions. Toss with Parmesan and parsley.
Meanwhile, to make the roasted red pepper Ranch dip, puree Ranch dip with red peppers in a mini food processor until smooth. To make the Parmesan black pepper mayonnaise, stir together all ingredients. Serve with fries.
nd 1 tsp of the black pepper.
Rub the chicken with
prinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat
hilis, and 1/4 teaspoon black pepper.
Grind the above in
ith kosher salt and cracked black pepper.
Heat the oil and
nd half the fresh ground black pepper.
After about 4 minutes
oth sides with salt and pepper.
In a large, nonreactive
add the 1 Tbsp of Black Pepper Sauce and the minced basil
rind in ~1/4 tsp black pepper.
Add 1/4 cup
Combine oyster sauce, sugar, water, and Kecap manis in a bowl.
Heat the oil and butter in a wok over medium high heat. Add the garlic, chiles, and ginger and cook until fragrant. Add the black pepper, white pepper, coriander, and green onion and stir fry for 30 seconds.
Add the oyster sauce mixture to the wok and stir well. Bring to a boil, reduce heat to medium, and simmer for an additional 5 minutes.
Remove from heat and stir in the fresh cilantro.