Acadian Peppered Shrimp2

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Title: Acadian Peppered Shrimp2
Yield: 4 Servings


1 lb Butter
1/2 c Lemon juice
2 ts Fresh basil; chopped
2 ts Cayenne pepper
2 ts Fresh oregano; chopped
5 Garlic cloves; minced
1 Bay leaf; crumbled
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, 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" on May
2, 1998