Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Butter |
½ cup | Lemon juice |
2 teaspoons | Fresh basil, chopped |
2 teaspoons | Cayenne pepper |
2 teaspoons | Fresh oregano, chopped |
5 eaches | Garlic cloves, minced |
1 each | Bay leaf, crumbled |
½ cup | Black pepper, finely ground |
1 x | Salt |
4 pounds | 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. From Nathalie Dupree's "New Southern Cooking"