Arcadian Peppered Shrimp

Arcadian Peppered Shrimp

This has to be a great recipe, after all the Acadians did travel a long way before arriving in the Louisiana territory.  In the bayous shrimp was plentiful. The bayous are where the Acadians settled.

Sweet Mama Janisse


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For 8 Serving(s) ()


  • 1 pound(s) butter
  • 2 tablespoon(s) fresh basil, chopped
  • 2 tablespoon(s) fresh oregano, chopped
  • 1 bay leaf, crumbled
  • salt
  • 0.5 cup(s) lemon juice
  • 2 tablespoon(s) cayenne pepper
  • 5 clove(s) garlic, minced
  • 0.5 cup(s) black pepper, finely ground
  • 4 pound(s) large raw shrimp in shells

Arcadian Peppered Shrimp Directions

  1. The shrimp should be of a size to number 30-35 per pound.
  2. 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.
  3. 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.
  4. Serve the shrimp in their shells, peeling them at the table.
Tags:  shrimp, seafood, fried

Nutrition facts

(gluten free)