Cajun Peppered Shrimp

photo credit: Dontrey Britt-Hart

Ingredients:
3 cups unsalted butter
1 (8-ounce) bottle clam juice
10 garlic cloves, minced
4 bay leaves, minced
4 teaspoons dried rosemary, minced or 1 tablespoon fresh rosemary, minced
1 teaspoon dried basil or 4 teaspoons chopped fresh basil
1 teaspoon dried oregano or 4 teaspoons chopped fresh oregano
1 ½ teaspoon salt
1 teaspoon red (cayenne) pepper
1 teaspoon nutmeg
1 tablespoon Hungarian paprika
¼ cup finely ground black pepper
¼ cup fresh lemon juice
6 pounds uncooked, unpeeled shrimp

Instructions:

1.     In a Dutch oven, melt butter over medium heat.

2.     Add garlic and soften slightly, then add clam juice, all spices, salt, pepper and lemon juice.

3.     Cook, uncovered, until butter is a rich brown color, approximately 15 – 20 minutes. Stir occasionally.

4.     Add shrimp to butter sauce and stir gently to coat well. Cook over medium heat until all of the shrimp are pink, about 10 minutes.

5.     Ladle shrimp and the buttery sauce onto small plates. Enjoy with slices of French bread to soak up the rich, peppered goodness.

Grab extra napkins!

My Two Cents:

• Garlic and butter and pepper, oh my! This Cajun Peppered Shrimp will have you waving your napkin in the air as if you’re marching down the streets of New Orleans in a second line parade to the sounds of a brass band. (I suggest you keep the napkins close by. You’ll need them.) Prepare your taste buds for an explosion of flavor.

• This recipe makes about six servings. 

• Chopped fresh parsley adds the perfect finishing touch.

street musicians in new orleans

a closer look at a bowl of yum!

family fun in new orleans(2019)

Cajun Peppered Shrimp

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Author: Dontrey Britt-Hart

Ingredients

• 3 cups unsalted butter
• 1 (8-ounce) bottle clam juice
• 10 garlic cloves, minced
• 4 bay leaves, minced
• 4 teaspoons dried rosemary, minced or 1 tablespoon fresh rosemary, minced
• 1 teaspoon dried basil or 4 teaspoons chopped fresh basil
• 1 teaspoon dried oregano or 4 teaspoons chopped fresh oregano
• 1 ½ teaspoon salt
• 1 teaspoon red (cayenne) pepper
• 1 teaspoon nutmeg
• 1 tablespoon Hungarian paprika
• ¼ cup finely ground black pepper
• ¼ cup fresh lemon juice
• 6 pounds uncooked, unpeeled shrimp

Instructions

1. In a Dutch oven, melt butter over medium heat.
2. Add garlic and soften slightly, then add clam juice, all spices, salt, pepper and lemon juice.
3. Cook, uncovered, until butter is a rich brown color, approximately 15 – 20 minutes. Stir occasionally.
4. Add shrimp to butter sauce and stir gently to coat well. Cook over medium heat until all of the shrimp are pink, about 10 minutes.
5. Ladle shrimp and the buttery sauce onto small plates. Enjoy with slices of French bread to soak up the rich, peppered goodness.

Notes:

• This recipe makes about six servings. 
• You’d be wise to keep several napkins on hand and prepare your taste buds for an explosion of flavor.
• Chopped fresh parsley adds the perfect finishing touch.

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