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    Cajun Acadian Peppered Shrimp Recipe

    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    1 pounds Butter
    cup Lemon juice
    2 teaspoon Fresh basil; chopped
    2 teaspoon Cayenne pepper
    2 teaspoon Fresh oregano; chopped
    5 Garlic cloves; minced
    1 Bay leaf; crumbled
    cup Black pepper; finely ground
    4 pounds 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 an 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




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