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Acadian Peppered Shrimp2

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  • 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


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 Posted to MC-Recipe Digest by "Marie Smith" <> on May 2, 1998