You might could almost call this dish Shrimp Scampi, but I’ve left out the lemon juice and the white wine.
Still darned tasty, tho’, and every bit as elegant. Dead simple to make, too, because I started with a bag of shrimp that was approaching its ‘use by’ date in my freezer.
Simple, tasty, kinda classy, and a budget saver, too? Bonus!
•2 lbs large raw shrimp, peeled and deveined
•1 stick unsalted butter, melted
•5 cloves garlic, minced
•2 tsp Sherry Peppers Sauce*
•1 tsp hot sauce
•1/4 tsp salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•Fresh minced parsley
*No Sherry Peppers Sauce? No problem! You could buy a jar of Tiger Sauce at the market, or mebbe just add another teaspoon of hot sauce to the mix, it’s all good (tho’ the sherry peppers is a bit better).
Heat the oven to 400º.
Combine the garlic, sherry peppers, hot sauce, salt, peppers, and parsley together with the butter, then pour over the shrimp in a baking dish large enough for the shrimp to lay in more or less a single layer.
Toss to coat the shrimp evenly, then bake for six minutes.
Turn on the broiler, adjust the shrimp in the oven, then broil for two or three minutes.
We had ours with a bit of cole slaw, bacon wrapped corn on the cob, and garlic bread, and there was more than enough for the three of us at dinner.
Fortunately, I was planning for a picnic on the Fourth of July, and the leftover shrimp worked added to roasted artichoke salad and drizzled with a bit of Alabama white barbecue sauce (details on that, to come).