| Acadian Peppered Shrimp - |
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victims cry
 Posted:
Sat Mar 17, 2007 5:13 am |
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Acadian Peppered Shrimp
ohh my is this good. I halved the recipe but only went to 1/3 lemon juice and same garlic level. Amazing. Dont let the amount of pepper scare you, it works without being overwhelming. The sauce just turns into a rich buttery spicy wonderful foil for shrimp
The instructions for newspapers on the table not only would it make a fun family affair but sensible.I plan to do it with the next pound of shrimp i have, i had to throw my clothes in the washer, much easier to mess over newspaper
Acadian Peppered Shrimp
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 c black pepper, finely ground
Salt
4 pounds large raw shrimp in shells (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 shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.
Lay newspapers on the table. Serve the shrimp in their shells, peeling them at the table.
Serves 4.
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On Vacation!
Joined: 22 Mar 2006
Posts: 9299
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| dithers
Posted:
Sat Mar 17, 2007 1:37 pm |
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Wow, that's a peck of pepper for sure. Even though you say it isn't overwhelming would you say it leaves your tongue a bit tingly at the very least? I don't mind the hot but my husband is a sissy that way. LOL
That also seems like one heck of alot of butter. Anyway to decrease that and still have it work?
Okay, just one more question. I pretty much spoil hubby beyond compare. He hates to peel his own shrimp. Would this work if I pre-shelled them or would that really leave them burning the old yap?
It does sound though like they'd be swell for hors d'oeuvres and here in Florida people almost expect something like that and I'm always looking for good ways to serve shrimp.
Thanks VC.
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Pretty in Blonde
Joined: 17 Apr 2006
Posts: 3468
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| SavannahStar
Posted:
Sun Mar 18, 2007 12:19 pm |
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 A POUND OF BUTTER?
It does sound good, though. Different!
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**SuperStar**
Joined: 24 Mar 2006
Posts: 20841
Location: Midnight in the Garden of Good and Evil
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| chance
Posted:
Mon Mar 19, 2007 9:29 pm |
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Acadian - must be cagin-must be good.
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Joined: 24 Mar 2006
Posts: 2774
Location: Deep in the heart of Texas
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| victims cry
Posted:
Sat Sep 01, 2007 5:41 am |
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You need the butter to balance the pepper, and you can halve the recipe but make sure that you keep the proportions right.
A few people have reviewed the recipe on recipezaar where i posted it as well.
http://www.recipezaar.com/238397
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On Vacation!
Joined: 22 Mar 2006
Posts: 9299
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| yankee-in-france
Posted:
Tue Sep 04, 2007 11:14 am |
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VC, I did read the reviews and this sounds very, very good.
Dithers, I take it that your hubby isn't much fun with a live lobster. I sympathize with you because Peter is the same way with the shrimp. I used to shell them for him. I don't any more. If he enjoys the way that they are cooked, he doesn't complain, and he loves hot food so I think this is for us.
Thanks, VC. That's a nifty site - zaar.com.
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YIF
Joined: 30 Mar 2006
Posts: 6598
Location: France
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| Kay_The_Kitten
Posted:
Tue Sep 04, 2007 5:27 pm |
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LOL My daughters comment is when can she have some more...
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Geek
Joined: 14 Apr 2006
Posts: 707
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| yankee-in-france
Posted:
Wed Sep 05, 2007 2:46 pm |
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How old is she, Kay?
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YIF
Joined: 30 Mar 2006
Posts: 6598
Location: France
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