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Acadian Peppered Shrimpfish, main dish, cajun 1 lb butter 1/2 cup lemon juice 2 teaspoon fresh basil, chopped 2 teaspoon cayenne pepper 2 teaspoon fresh oregano, chopped 5 garlic cloves, minced 1 bay leaf, crumbled 1/2 cup black pepper, finely ground 1 salt 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. From Nathalie Dupree's "New Southern Cooking"
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