Acadian Peppered Shrimp

Acadian Peppered Shrimp

  • Prep Time: 0 mins
  • Total Time: 20 mins
  • Servings: 4

    • Ingredients

  • 1lbbutter
  • 1/2 cuplemon juice
  • 2teaspoonsfresh basil, chopped
  • 2teaspoonscayenne pepper
  • 2teaspoonsfresh oregano, chopped
  • 5clovesgarlic, minced
  • 1bay leaf, crumbled
  • 1/2 cupblack pepper, finely ground
  • salt
  • 4lbsraw shrimp in shells

    • 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.Serve the shrimp in their shells, peeling them at the table.

    • Reviews

  • “My husband bought shrimp yesterday and I came across this recipe today. I had all the ingredients and voila, it was done. Not only is this the best shrimp dish I’ve had, but it was quick and easy. Like the others, if you like spicy foods than this is the winner. So good, we just finished eating and I had to write a review. The best!”

  • “I guess I am in the minority… i love pepper but this was way too much.I could have used half the pepper and still had the same results I think. Sorry.”

  • “Peeled my shrimps, as my husband gets grossed out if I don’t… and they were still super good!”

  • “I loved these shrimp!If you like hot and spicy, then these little babies are for you!I will definately be making these again.The combination of spices were great.Truly enjoyed! Made these for Zaar Stars Tag Game.”

  • “This gets 5 stars from both of us, for 10 STARS!!!!Really spicy and messy but SOOOO good!We will be making this again!Thanks, MarraMamba, for posting this!”

  • “HOt! Hot! Hot! and I love them! I used both peeled and unpeeled shrimp and had to sub some lime juice for the lemon because I ran out of lemon. The butter sauce is so good when you sop it up with a crusty baguette. If you cut the recipe in half be careful because you will need to cook the sauce in much less time- I didn’t and ended up burning it and I had to start over. If you like spicy this is the recipe for you!”

  • “Whoa! I like it hot, and these little buggers were delicious!!! I took your advice and used zipper backed deveined shrimp and they did get the sauce soaked in. Wonderful recipe I will definitely make again, only next time I’ll make more 😉 everyone loved them! Thanks for sharing this *keeper* (Made for 1-2-3 Hit wonders) ~V”

  • “Absolutely wonderful.If you like hot and spicy.I used the raw shelled and deveined shrimp with tail on so that the shrimp could soak up the sauce.Awesome flavors.I’ll be making this again.Thanks”

  • “If you love spicy food, you have to try these shrimp!!!”Delicious and addicting” is what my roomate had to say and I totally agree!I can’t wait to try this with raw, peeled shrimp so I can eat them faster. ;)Thanks for sharing this wonderful recipe, MarraMamba!”

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