"Pan sautéed shrimp in a tangy sauce."
Aleppo Pepper Butterfly Shrimp
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Description
A delectably delicious way to cook Shrimp, butterflied and quickly sautéed on high heat with a tangy Garlic Butter Sauce. The shape of the butterflied Shrimp makes for saucy crevices, even cooking, and a better mouthfeel. One of my favorite ten minute lunch or dinner recipes; perfection with a warm Baguette and some Greens.
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Prep time: 15mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 pounds Butterflied Shrimp, tails on
- 3 tablespoons Butter
- 3 tablespoons Extra Virgin Olive Oil
- 1 cups Parsley, leaves only, finely diced
- 6 Cloves Garlic, peeled and minced
- 1 Lemon, juice only
- 1/2 cups Dry White Wine
- 1 teaspoons Celtic Salt
- 1 teaspoon Cracked Black Pepper
- 2 teaspoons Ground Aleppo Pepper
- 4 cups Salad Greens, for serving
- 4 pieces Crispy Bread, for serving
Method
Step 1
Heat a cast iron skillet, or similar to medium high heat with Olive Oil.
Step 2
Once hot, add Butter and Garlic and sauté for 30 seconds.
Step 3
Add Butterflied Shrimp, Aleppo Pepper, Salt and Parsley and saute for minute more.
Step 4
Raise heat to high and add Lemon, White Wine and 2 tablespoons Butter and continue to cook until the Sauce starts to thicken (approx. 1-2 minutes). Remove from heat.
Step 5
Garnish with Cracked Black Pepper, Aleppo Pepper and Parsley, stir once more, and serve with Salad Greens and Crispy Bread.