Recipe Details

Summary

Name: Texas Style Skillet Scampi

Category: Seafood

2 pounds headless shrimp with shells (about 40 medium shrimp)

1/4 cup finely chopped parsley

1 cup melted butter

4 cloves garlic, chopped

1 cup melted butter

4 cloves garlic

1 cup extra virgin olive oil

8 peppercorns

1 teaspoon 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.