Acadian peppered shrimp
4 servings
Ingredients
| Quantity | 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 |
Directions
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"