1 lb butter
1/2 cup lemon juice
2 tsp fresh basil, chopped
2 tsp cayenne pepper
2 tsp fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 cup black pepper, finely ground
1 salt
4 lb large raw 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, stirring 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. From Nathalie Dupree's "New
Southern Cooking"
Servings: 4 servings
Acadian Peppered Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
We are able to track the history of meal recipes way back into the distant past, in truth as far as the ancient Egyptians, and possibly even further. In practice though, generally, these early recipes were just very basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a few documents which described recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from middle-east cuisine, such as basil and rosemary. These new culinary innovations created an eruption in books on cooking, some of which still exist in private collections. During the following few hundred years, the powerful families of the West tried to lay on the most exotic banquets, and because of this cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books are increasing in popularity mostly due to higher levels of literacy, more free time and a general increase in wealth. The arrival of television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Acadian Peppered Shrimp recipe.
