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    Shrimp: Acadian Peppered Shrimp


    Source of Recipe


    Nathalie Dupree's "New Southern Cooking"

    List of Ingredients




    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
    Salt
    4 lb Large raw shrimp in shells

    Recipe



    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.

 

 

 


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