Chef Regina's Pepper Marinade with Shrimp
Peppery and rich, Chef Regina's Pepper Marinade is a super versatile marinade that pairs beautifully with shrimp, salmon and oysters.
- 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
You want to use black peppercorns, cracked by you for the ultimate peppery flavor.
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.
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.
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.
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.
Cut the heat and spoon the marinade over the shrimp.
Sprinkle the top of the shrimp with more minced basil for presentation. Serve with the toasted baguette slices.