Acadian Peppered Shrimp
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This is different and delicious way to fix shrimp. The secret here is to use fresh ground black pepper. Yes I know that is a lot of ground pepper. I use whole black pepper corns and a small spice grinder (coffee grinder).


4 lbs large raw shrimp in shells
1 lb butter
1/2 cup lemon juice
2 tsp fresh basil, chopped
2 tsp cayenne pepper
2 tsp fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 cup black pepper, finely ground
salt to taste

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 8 - 10 minutes. Serve the shrimp in their shells, peeling them at the table.