Yes, the recipe is correct — 2 tablespoons of black pepper. That’s the point. And it is delicious.
Roasted pepper shrimp with edamame
Start to finish: 15 minutes
1-pound bag frozen shelled edamame
2 pounds raw peeled shrimp (thawed, if frozen)
1/4 cup olive oil
2 tablespoons ground black pepper
1 tablespoon kosher salt
1 teaspoon smoked paprika
Heat the oven to 450 degrees. Line a rimmed baking sheet with foil.
Place the edamame in a medium microwave-safe bowl and microwave for one to two minutes, or just long enough to slightly thaw. Pour off any liquid that has accumulated in the bowl, then transfer the edamame to the prepared baking sheet.
Add the shrimp to the baking sheet, then drizzle the oil over them and the edamame. Sprinkle with the pepper, salt and paprika. Use your hands to mix everything together, making certain the shrimp and edamame are well-coated with the oil and seasonings. Arrange the ingredients in an even layer on the baking sheet.
Roast for five minutes, then use a spatula to turn the shrimp. Roast for another two to three minutes, or until the shrimp are just pink and firm. Serve immediately.