Aleppo Pepper Butterfly Shrimp
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.
Organic Ingredients, serves 4 with kids, or 3 adults
1.5 Lbs Shrimp, tails on, de-veined and butterflied
3 Tbsps. Butter
3 Tbsps. Extra Virgin Olive Oil
2 Tsp. Aleppo Pepper, plus more for garnish
1 Cup Parsley, leaves only, finely diced, plus more for garnish
6 Cloves Garlic, peeled and crushed in a pestle and mortar or minced
Juice of 1 Lemon
1/2 Cup White Wine
1 Tsp. Celtic Sea Salt
Cracked Black Pepper, to taste
Method
Watch this video on how to butterfly Shrimp. Keep the tails on for this recipe.
Heat a cast iron skillet, or similar to medium high heat with Olive Oil. Once hot, add Butter and Garlic. Saute for 30 seconds. Add Butterflied Shrimp and stir into the Garlic and Butter. Add Aleppo Pepper, Salt and Parsley and saute for minute or so more. 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. Garnish with Cracked Black Pepper, Aleppo Pepper and Parsley, stir once more, and serve.
