Prep 10 mins
Cook 30 mins
Some make this dish very, very hot. This version is spicy yes, but it is not so very hot.
Make and share this Shrimp Acadian recipe from Food.com.
- 1 1⁄2 cups butter
- 3 garlic cloves, minced
- 2 bay leaves, crushed
- 2 teaspoons dried rosemary
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon paprika
- 5 tablespoons fresh ground black pepper
- 2 tablespoons fresh lemon juice
- 3 lbs large shrimp, tails intact
- In a large skillet, melt the butter over low heat; stir in all the ingredients except the shrimp and cook for about 20 minutes.
- Increase the heat to medium and stir in the shrimp and cook until opaque, about 8 to 10 minutes.
- Serve with French bread.
Yes, spicy but not hot! Delicious! I made two servings and enjoyed every shrimp myself, with freshly made bread! Because I started out with less of all the sauce ingredients, I only simmered them about 8 minutes, then added my shrimp and cooked for 3-4 minutes. I saw on Cook's Country or America's Test Kitchen that simmering cracked black pepper takes out much of the heat. Tagged for Spring Photo Tag 2014, due 05/07.