Acadian Peppered Shrimpcajun, fish, main dish 1 lb butter 2 teaspoon fresh basil, chopped 2 teaspoon fresh oregano, chopped 1 each bay leaf, crumbled 1 single salt 1/2 cup lemon juice 2 teaspoon cayenne pepper 5 each garlic cloves, minced 1/2 cup 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" |
