TEXAS STYLE SKILLET SCAMPI
Ingredients:
2 lb. headless shrimp with shells (about 40 medium shrimp)
1/4 C. finely chopped parsley
1 C. melted butter
4 cloves garlic, chopped
1 C. melted butter
4 cloves garlic
1 C. extra virgin olive oil
8 peppercorns
1 tsp. salt
6 dried chile japones (Japanese peppers)
Rinse the shrimp in cold water and pat them dry with a towel.
Combine the parsley, melted butter, and garlic. Set aside.
Heat the olive oil in a skillet on high. When the oil spits back
with water drops (in other words when it pops), it’s ready.
Sauté the peppercorns, salt, and japones in the skillet for
1 minute.
Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the
buttery mixture, and continue to cook for 1 more minute.
Serves 6 to 8.
Serve on a warm serving platter with some good crusty
bread. Have a stack of napkins nearby, and start shelling and
dipping the shrimp in the butter sauce.
B-man 