Acadian peppered shrimp

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"

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