Acadian Peppered Shrimp 
When Terry Thompson, one of Louisiana's most talented cooking teachers, first came to Rich's Cooking School, she had a fine background in Creole and Cajun cooking but no classical training. As the classes progressed, I would always taste a little of something different in all of Terry's food. Then one day I found a red-pepper shaker   in her pocket! I had to hide it from her for the diration of the class so she could learn the way French food should  really taste, free of Cajun influence. This recipe is adapted from a recipe of Terry's. She tells me that in New Orleans shrimp are often eaten unshelled, particularly if the shells are crisp and crunchy.

excerpted from Nathalie Dupree's Southern Memories
The University of Georgia Press, 2004

    * 1 pound butter
    * 1/2 cup lemon juice
    * 2 teaspoons chopped fresh basil
    * 1-2 teaspoons cayenne pepper
    * 2 teaspoons chopped fresh oregano or marjoram
    * 5 cloves garlic, minced
    * 1 bay leaf, crumbled
    * 1/2 cup finely ground black pepper
    * Salt
    * 4 pounds raw large shrimp in shells (about 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.


Fish and Seafood
Fish & Seafood

Nathalie Dupree's 
Southern Memories
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