Peppered Shrimp(Very Hot And Spicy!)
A fiery, flavorful shrimp dish with a spicy pepper sauce, perfect for seafood lovers who enjoy bold, hot flavors and a rich, savory experience.
Ingredients
- 3 c. unsalted butter or margarine ⓘ
- 1 c. seafood stock or 8 oz. clam juice
- 5 garlic cloves, minced ⓘ
- 4 bay leaves, minced ⓘ
- 4 tsp. dried rosemary or 1 Tbsp. fresh rosemary, minced
- 1 tsp. dried leaf basil or 4 tsp. chopped fresh basil ⓘ
- 1 tsp. dried leaf oregano or 4 tsp. chopped fresh oregano ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. cayenne pepper ⓘ
- 1 tsp. freshly grated nutmeg ⓘ
- 1 Tbsp. Hungarian paprika ⓘ
- 1/2 c. black pepper, very finely ground
- 1/4 c. fresh lemon juice
- 6 lb. uncooked, unpeeled shrimp ⓘ
Instructions
- In a heavy, 10-quart Dutch oven, melt butter or margarine over medium heat.
- Add garlic, bay leaves, rosemary, basil, oregano, salt, cayenne pepper, nutmeg, paprika, black pepper, and lemon juice.
- Cook, uncovered, stirring occasionally, until the butter or margarine turns a rich hazelnut brown, about 20 minutes.
- Add the uncooked, unpeeled shrimp to the sauce and stir gently to coat well.
- Cook over medium heat until all shrimp are coral pink, approximately 10 to 12 minutes.
Tips & Substitutions
For a slightly milder dish, reduce the cayenne pepper and black pepper. Fresh herbs can enhance the flavor, so consider using fresh rosemary and basil instead of dried. If you don’t have seafood stock, clam juice works as a great substitute. Make sure to use a large enough pot to accommodate the shrimp and sauce without crowding.
Serving Suggestions
Serve the peppered shrimp over a bed of rice or with crusty bread to soak up the delicious sauce. This dish pairs beautifully with a fresh salad or steamed vegetables. For an appetizer, consider serving alongside Crab Spread Appetizer for a delightful seafood-themed meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the shrimp in a skillet over low heat, adding a splash of seafood stock or clam juice to prevent drying out. Avoid reheating in the microwave, as this can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Peppered Shrimp(Very Hot And Spicy!) contains roughly 4033 calories, with 21g protein, 81g carbohydrates, and 428g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (126% of the Daily Value), and vitamin C (107% of the Daily Value). Note that it is relatively high in sodium, at 1895mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp; just make sure to thaw them completely before cooking. Thaw overnight in the refrigerator or place them in a bowl of cold water for quicker thawing. This will help them cook evenly and absorb the flavors of the sauce.
What if I don't have all the spices listed?
If you’re missing any spices, you can experiment with substitutes. For instance, Italian seasoning can replace both oregano and basil. You can also adjust the amount of cayenne pepper based on your heat preference. Feel free to get creative with the spices you have on hand!
How can I make this dish less spicy?
To reduce the heat, decrease the cayenne pepper and finely ground black pepper. You could also add a little sugar or honey to balance the heat. Serving the dish with a creamy dip or sauce can help tone down the spice level as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).