Acadian Peppered Shrimp

Title:
Acadian Peppered Shrimp

Yield:
1 Servings

Categories:
Shrimp




Ingredients:





     1 lb Butter


     5    Garlic cloves; minced


   1/2 c  Lemon juice


     1    Bay leaf; crumbled


     2 ts Fresh basil; chopped


   1/2 c  Black pepper; finely ground


     1 ts Cayenne pepper


          Kosher salt to taste


     2 ts Fresh cracked black pepper


     2 ts Fresh oregano; chopped


     4 lb Large raw shrimp in shells






 Start with 4 pounds of fresh shrimp (26/30). Melt the butter in a large


 saute pan 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 12 minutes. Add the shrimp, stirring and turning


 to coat well with the seasoned butter. Cook until the shrimp have turned


 pink, about 10 minutes. Serve the shrimp in their shells, peeling them at


 the table.


 


 >Inspired by a recipe from Nathalie Dupree's "New Southern Cooking"


 


 Notes: The Kitchen Table BBS - http://www.mindsync.com/ChefJeff A great


 recipe for those hot summer days when the stove puts off way to much heat


 for comfort's sake. This is quick, delicious and goes wonderfully well with


 a nice pasta salad and a couple of ice cold beers.


 


 Hanneman/Buster/Mcrecipe 1998-Apr-06


 


 Recipe by: Chef Jeff


 


 Posted to MC-Recipe Digest by KitPATh 
on Apr 06,


 1998