Garlic Black Pepper Shrimp aka Cajun Butter Shrimp

2006-09-18

From aquaculture.com – There are three species of gulf shrimp that have worldwide commercial importance, pink, gulf white, and brown. Brown shrimp constitute nearly half of the United States shrimp harvests. Gulf shrimp, unlike other varieties of shrimp, do not survive well in captivity and thus are not cultured. The only sources of gulf shrimp are wild. MawMaw does find the brown shrimp in Holly Beach, Louisiana, but prefers the taste of the Gulf white.

Ingredients

  • 2 lbs jumbo shrimp
  • 1 stick butter
  • 1 lemon juiced
  • Seasoned salt (Season-All or Slap Ya Mama)
  • 1 tbsp oregano
  • 6 cloves of garlic, minced
  • 1 tbsp black pepper

Directions

Step 1

Peel and devein the shrimp and season with the seasoned salt.

Step 2

Melt butter in skillet and add shrimp and cook until pink.

Step 3

Sprinkle lemon juice, oregano, black pepper and garlic over the shrimp. Simmer 15 minutes. Adjust salt and pepper to taste if needed.

Step 4

Have some warm French bread or homemade bread as a side to not let any sauce go to waste.

Recipe Type: ,

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Kaplan, Louisiana Louisiana
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