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Category: Seafood
Prep Time: Cook Time: Total Time:
1 lb butter
1/2 cup lemon juice
2 tsp fresh basil, chopped
2 tsp cayenne pepper
2 tsp fresh oregano, chopped
5 each garlic cloves, minced
Bay leaf, crumbled
1/4-1/2 cup black pepper, finely ground
Salt
4 lb large raw shrimp in shells
The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table. Serves 4
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ACADIAN PEPPERED SHRIMP
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Category: Seafood
Prep Time: Cook Time: Total Time:
1 lb butter
1/2 cup lemon juice
2 tsp fresh basil, chopped
2 tsp cayenne pepper
2 tsp fresh oregano, chopped
5 each garlic cloves, minced
Bay leaf, crumbled
1/4-1/2 cup black pepper, finely ground
Salt
4 lb large raw shrimp in shells
The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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