Acadian peppered shrimp2

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 Garlic cloves; minced
1 Bay leaf; crumbled
½ cup Black pepper; finely ground
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 Posted to MC-Recipe Digest by "Marie Smith" <crafty1@...> on May 2, 1998

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