Post by marlaoh on Aug 31, 2004 6:55:37 GMT -6
ACADIAN PEPPERED SHRIMP
4 lb. medium or large shrimp (in shells)
1 lb. butter
1/2 C. lemon juice
2 tsp. fresh basil, chopped
2 tsp. cayenne pepper
2 tsp. fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 C. finely ground black pepper
Pinch of salt
Melt the butter in a large iron skillet over low heat. When melted,
raise the heat, and add all ingredients except the shrimp. Cook
until browned to a rich mahogany color, about 8 to 12 minutes.
Add shrimp, stirring and turning to coat well with the seasoned
butter. Cook until the shrimp have turned a rich deep pink, about
6 to 8 minutes. Serve shrimp in their shells, peeling them at the
table.
4 lb. medium or large shrimp (in shells)
1 lb. butter
1/2 C. lemon juice
2 tsp. fresh basil, chopped
2 tsp. cayenne pepper
2 tsp. fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 C. finely ground black pepper
Pinch of salt
Melt the butter in a large iron skillet over low heat. When melted,
raise the heat, and add all ingredients except the shrimp. Cook
until browned to a rich mahogany color, about 8 to 12 minutes.
Add shrimp, stirring and turning to coat well with the seasoned
butter. Cook until the shrimp have turned a rich deep pink, about
6 to 8 minutes. Serve shrimp in their shells, peeling them at the
table.