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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
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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.
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