Acadian Peppered Shrimp Food

ACADIAN PEPPERED SHRIMP

Acadian Peppered Shrimp image

Make and share this Acadian Peppered Shrimp recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Cajun

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb butter
1/2 cup lemon juice
2 teaspoons fresh basil, chopped
2 teaspoons cayenne pepper
2 teaspoons fresh oregano, chopped
5 cloves garlic, minced
1 bay leaf, crumbled
1/2 cup black pepper, finely ground
salt
4 lbs raw shrimp in shells

Steps:

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.

SHRIMP ACADIAN

Shrimp Acadian image

Make and share this Shrimp Acadian recipe from Food.com.

Provided by threeovens

Categories Cajun

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.

SALT AND PEPPER SHRIMP (MOM)

Salt and Pepper Shrimp (Mom) image

Provided by Ming Tsai

Categories main-dish

Time 35m

Number Of Ingredients 7

Ingredients

Canola oil to cook and deep fry
1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
1 cup scallions cut into 1-inch pieces
1/4 cup sliced garlic
1/4 cup ginger, julienne
1/2 tablespoon kosher salt or sea salt
1/2 tablespoon ground pepper mix (black, green, red and Szechwan)

Steps:

Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.

PEEL-AND-EAT PEPPER SHRIMP

Peel-and-Eat Pepper Shrimp image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup low-fat buttermilk
1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent
2 tablespoons capers, chopped
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns, cracked or chopped
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges, for serving

Steps:

Preheat the oven to 500 degrees F.
For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.

JAMAICAN HOT PEPPER SHRIMP

Jamaican Hot Pepper Shrimp image

Categories Shellfish Quick & Easy Shrimp Hot Pepper Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 cups water
1/2 cup chopped scallion
4 garlic cloves, crushed
3 fresh thyme sprigs
3 fresh Scotch bonnet or habanero chiles, halved and seeded
2 tablespoons salt
1/2 teaspoon black pepper
10 whole allspice
1 lb large shrimp in shell (21 to 25 per lb)

Steps:

Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.

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