Recipe - Acadian Peppered Shrimp

1 pound Butter
5 Garlic cloves; minced
One half cup Lemon juice
1 Bay leaf; crumbled
2 teaspoon Fresh basil; chopped
One half cup Black pepper; finely ground
1 teaspoon Cayenne pepper
Kosher salt to taste
2 teaspoon Fresh cracked black pepper
2 teaspoon Fresh oregano; chopped
4 pound 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 http://www.mindsync.com/ChefJeff 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 1998Apr06

Recipe by: Chef Jeff

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998