One-Pot Wonders

ALEPPO PEPPER BUTTERFLY SHRIMP

by:
March  6, 2024
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ALEPPO PEPPER BUTTERFLY SHRIMP
Photo by umamimami
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 4
Author Notes

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.
—umamimami

What You'll Need
Ingredients
  • 2 pounds Butterflied Shrimp, tails on
  • 3 tablespoons Butter
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Aleppo Pepper, ground
  • 1 cup Finely diced Parsley, leaves only
  • 6 Cloves Garlic, mince
  • 1 Lemon, juiced
  • 1/2 cup Dry White Wine
  • 1 teaspoon Celtic Sea Salt
  • 1 teaspoon Cracked Black Pepper
  • 4 cups Salad Greens, for serving
  • 4 Sliced Crusty Bread, for serving
Directions
  1. Heat a cast iron skillet, or similar to medium high heat with Olive Oil.
  2. Once hot, add Butter and Garlic. Saute for 30 seconds.
  3. Add Butterflied Shrimp and stir into the Garlic and Butter.
  4. Add Aleppo Pepper, Salt and Parsley and saute for minute or so more.
  5. 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).
  6. Remove from heat. Garnish with Cracked Black Pepper, Aleppo Pepper and Parsley, stir once more, and serve on a bed of greens with some crusty bread.
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