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Chef Regina's Pepper Marinade with Shrimp

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Appetizer, side dish, snack, light Meal – American
By Chef Regina Charboneau + Kelly Djalali – Serves: 4-6
Prep Time: 10 Minutes – Cooking Time: 20 Minutes – Total Time: ~30 Minutes

Peppery and rich, Chef Regina's Pepper Marinade is a super versatile marinade that pairs beautifully with shrimp, salmon and oysters.

Ingredients

  • 1/2 cup Butter
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/4 cup Worcestershire Sauce
  • 2 tbsp. Minced Fresh Basil Leaves (plus a little more for garnish)
  • 2 tbsp. Cracked Black Pepper - You want to use black peppercorns cracked by you. Do not use Coarse Ground Pepper.
  • 2 tbsp. Minced Garlic
  • Juice of 1/2 Lemon
  • 1 lb. 16/20 Shrimp, peeled and deveined
  • Toasted Baguette Slices for Serving

Instructions

1

You want to use black peppercorns, cracked by you for the ultimate peppery flavor.

2

You don't want to grind the peppercorns to a powder. Just pulse the grinder a few times to crack the peppercorns and keep most of it intact.

3

In a 12-inch skillet, over low heat, combine the butter, olive oil, Worcestershire sauce, pepper, basil and garlic. Simmer for about 15 minutes. Stir occasionally, then squeeze the juice of half a lemon. Stir in the lemon juice.

4

After the Pepper Marinade has been simmering for about 15 minutes, Add the shrimp to the skillet in a single layer. Gently poach the shrimp In the marinade, stirring occasionally until the shrimp is opaque and lightly pink.

5

Transfer the cooked shrimp to a serving plate. The shrimp releases a lot of liquid as it cooks, so once the shrimp is transferred out, increase the heat to medium/medium-low and let the marinade cook down slightly.

6

Cut the heat and spoon the marinade over the shrimp.

7

Sprinkle the top of the shrimp with more minced basil for presentation. Serve with the toasted baguette slices.