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Acadian Peppered Shrimp

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  • 1 lb Butter
  • 5 Garlic cloves; minced
  • 1/2 c Lemon juice
  • 1 Bay leaf; crumbled
  • 2 ts Fresh basil; chopped
  • 1/2 c Black pepper; finely ground
  • 1 ts Cayenne pepper
  • Kosher salt to taste
  • 2 ts Fresh cracked black pepper
  • 2 ts Fresh oregano; chopped
  • 4 lb Large raw shrimp in shells


Start with 4 pounds of fresh shrimp (26/30). Melt the butter in a large saute pan 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 12 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table.
>Inspired by a recipe from Nathalie Dupree's "New Southern Cooking"
Notes: The Kitchen Table BBS - A great recipe for those hot summer days when the stove puts off way to much heat for comfort's sake. This is quick, delicious and goes wonderfully well with a nice pasta salad and a couple of ice cold beers.
Hanneman/Buster/Mcrecipe 1998-Apr-06
Recipe by: Chef Jeff
Posted to MC-Recipe Digest by KitPATh <> on Apr 06, 1998