05-20-2004, 07:45 PM
Ingredients [ul] [li]1 lb Butter
[li]2 ts Fresh basil
[li]chopped
[li]2 ts Fresh oregano
[li]chopped
[li]1 ea Bay leaf
[li]crumbled
[li]Salt
[li]1/2 c Lemon juice
[li]2 ts Cayenne pepper
[li]5 ea Garlic cloves
[li]minced
[li]1/2 c Black pepper
[li]finely ground
[li]4 lb Large raw shrimp in shells
[/li][/ul] Directions The shrimp should be of a size to number 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 the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Other Notes Serve the shrimp in their shells, peeling them at the table.
[signature]
[li]2 ts Fresh basil
[li]chopped
[li]2 ts Fresh oregano
[li]chopped
[li]1 ea Bay leaf
[li]crumbled
[li]Salt
[li]1/2 c Lemon juice
[li]2 ts Cayenne pepper
[li]5 ea Garlic cloves
[li]minced
[li]1/2 c Black pepper
[li]finely ground
[li]4 lb Large raw shrimp in shells
[/li][/ul] Directions The shrimp should be of a size to number 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 the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Other Notes Serve the shrimp in their shells, peeling them at the table.
[signature]