Apple Blueberry Pie
INGREDIENTS:
1 lb Butter 1/2 c Lemon juice
2 ts Fresh basil, chopped 2 ts Cayenne pepper
2 ts Fresh oregano, chopped 5 ea Garlic cloves, minced
1 ea Bay leaf, crumbled 1/2 c Black pepper, finely ground
1 x Salt 4 lb Large raw shrimp in shells
1 lb Butter 1/2 c Lemon juice
2 ts Fresh basil, chopped 2 ts Cayenne pepper
2 ts Fresh oregano, chopped 5 ea Garlic cloves, minced
1 ea Bay leaf, crumbled 1/2 c Black pepper, finely ground
1 x Salt 4 lb Large raw shrimp in shells
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. From Nathalie Dupree's "New Southern Cooking"
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. From Nathalie Dupree's "New Southern Cooking"