Acadian Peppered Shrimp
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4 Servings
1 lb Butter
2 t Fresh basil, chopped
2 t Fresh oregano, chopped
1 ea Bay leaf, crumbled
1 x Salt
1/2 c Lemon juice
2 t Cayenne pepper
5 ea Garlic cloves, minced
1/2 c Black pepper, finely ground
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, stir- ring 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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