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Prep time
10 minutes
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Cook time
5 minutes
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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
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Ingredients
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2 pounds
Butterflied Shrimp, tails on
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3 tablespoons
Butter
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3 tablespoons
Extra Virgin Olive Oil
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2 teaspoons
Aleppo Pepper, ground
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1 cup
Finely diced Parsley, leaves only
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6
Cloves Garlic, mince
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1
Lemon, juiced
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1/2 cup
Dry White Wine
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1 teaspoon
Celtic Sea Salt
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1 teaspoon
Cracked Black Pepper
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4 cups
Salad Greens, for serving
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4
Sliced Crusty Bread, for serving
Directions
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Heat a cast iron skillet, or similar to medium high heat with Olive Oil.
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Once hot, add Butter and Garlic. Saute for 30 seconds.
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Add Butterflied Shrimp and stir into the Garlic and Butter.
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Add Aleppo Pepper, Salt and Parsley and saute for minute or so more.
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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).
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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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