Title: Acadian Peppered Shrimp
Categories: Cajun Seafood
Yield: 4 Servings
| 1 | lb | Butter |
| 2 | ts | Fresh basil, chopped |
| 2 | ts | Fresh oregano, chopped |
| 1 | | Bay leaf, crumbled |
| | | Salt |
| 1/2 | c | Lemon juice |
| 2 | ts | Cayenne pepper |
| 5 | | 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"