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Recipe Name: Acadian Peppered Shrimp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Butter
5 Garlic cloves, minced
1/2 Cup(s) Lemon Juice
1 Bay leaf, crumbled
2 Teaspoon(s) Fresh basil, chopped
1/2 Cup(s) Black pepper, finely ground
1 Teaspoon(s) Cayenne pepper
Kosher salt to taste
2 Teaspoon(s) Fresh cracked black pepper
2 Teaspoon(s) Fresh oregano, chopped
4 Pound(s) 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 - 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 1998-Apr-06 Recipe by: Chef Jeff Posted to
MC-Recipe Digest by KitPATh <> on Apr 06, 1998

Nutrition (calculated from recipe ingredients)
Calories: 3418
Calories From Fat: 3253
Total Fat: 370.1g
Cholesterol: 975.2mg
Sodium: 346.8mg
Potassium: 953.5mg
Carbohydrates: 42.7g
Fiber: 13.3g
Sugar: 4.1g
Protein: 10.4g

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