Hot and spicy peel and eat shrimp just like you'd find in New Orleans.
1⁄2 Cup (8 tbs)
Ground black pepper
1 1⁄2 Teaspoon
Ground white pepper
Large raw shrimp
2 Pound (Shells On, Preferably With The Heads On)
In a small bowl, mix together all spices. In a medium skillet, melt butter and add shrimp. Add two tablespoons of the pepper mixture. Saute, turning until shrimp turns pink (about 5 minutes). I like to have it with a loaf of French bread for dipping in the buttery sauce. The leftover spice mixture can be sprinkled on everything from mashed potatoes to vegetables to poultry, meat and other seafoods.
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Here's a hot dish from Cajun cuisine that is spiced using 3 verities of pepper. The dish is very simple to make and works well as a side or fiery appetizer. Lovers of Cajun cooking as well as hot dishes should try this recipe for sure.