Acadian Peppered Shrimp

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  • 1 pound butter
  • 1/2 cup lemon juice
  • 2 teaspoons fresh basil, chopped
  • 2 teaspoons cayenne pepper
  • 2 teaspoons fresh oregano, chopped
  • 5 garlic cloves, minced
  • 1 bay leaf, crumbled
  • 1/2 teaspoon black pepper, finely ground
  • Salt
  • 4 pounds large raw shrimp in shells (30-35 per pound)


  1. Melt the butter in a large deep-sided frying pan or iron skillet over low heat.
  2. When melted, raise the heat, and add the remaining ingredients except the shrimp.
  3. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.
  4. Add shrimp, stirring and turning to coat well with the seasoned butter.
  5. Cook until the shrimp have turned a rich deep pink, about 10 minutes.
  6. Lay newspapers on the table.
  7. Serve the shrimp in their shells, peeling them at the table.

Yield: 4 servings