"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

CAJUN SAUTEED SHRIMP Recipe

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This recipe for CAJUN SAUTEED SHRIMP, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  

2 pounds unpeeled, large raw shrimp*
2 tablespoons butter
1/2 sweet onion, diced
1 tablespoon chopped fresh or 1 tsp. dried basil
1 tablespoon chopped fresh or 1 tsp. dried oregano
1 bay leaf
1/2 teaspoon salt
1/4 to 1/2 tsp. ground red pepper
1 garlic clove, chopped

Directions:
Directions:


1. Peel shrimp, and, if desired, devein.

2. Melt butter in a large skillet over medium-high heat; add onion and next 5 ingredients, and sauté 5 minutes or until onion is tender. Stir in garlic, and sauté 1 more minute.

3. Stir in shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf.

*2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Prep: 20 min., Cook: 12 min. Reader Richard Galloway serves this over toasted garlic bread slices with a tossed green salad for a relaxed supper. If six servings are too many for your family, dish up leftovers over plain grits.

 

 

 

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