Preparation:
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, 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. |
