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 trace the history of `recipes` back into distant history, in truth as far back as pharonic Egypt, and quite possibly further than that. Having said that, these, early recipes were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius created a few scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into appetizers, entrees and afters, something that is very familiar to us today. He also recounts how the ancient Romans made use of a good variety of aromatic flavors, including some that we all recognise like basil, fennel and asafoetida. Over the following few hundred years, the families of Europe competed with each other to offer the most extravagent banquests, and because of this the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Acadian Peppered Shrimp recipe.
