Spicy Shrimp Scampi

Name: Spicy Shrimp Scampi
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds large raw shrimp, shells removed and deveined; 4 Tbsp garlic butter, my recipe is in my profile and found in search for Garlic Butter; 2-4 pickled hot cherry peppers, sliced, seeds removed for a milder taste; 1 pint grape tomatoes; lemon wedges for serving

fenway @Fenway

This is quick, easy and spicy! You chose your heat level by how many peppers you use and if you add the seeds. The more peppers the spicier the dish, the same goes for the seeds. It elevates shrimp scampi to a new level! This can be an entree served with rice, as pictured. It also makes a great appetizer to serve on french bread slices, pita wedges, flatbread or even crackers.

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Ingredients

15 mins

4 servings

2 poundslarge raw shrimp, shells removed and deveined
4 Tbspgarlic butter, my recipe is in my profile and found in search for Garlic Butter
2-4pickled hot cherry peppers, sliced, seeds removed for a milder taste
1 pintgrape tomatoes
lemon wedges for serving

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Steps

15 mins

1

Have peppers sliced and ready.
2
3

Heat garlic butter and peppers in a large skillet until melted.
4

Add shrimp and cover, cook on medium low until shrimp start to turn pink turn once, about 3 to 4 minutes.
5

Add tomatoes and increase heat to medium and cook just until tomatoes start to soften, about 2 to 3 minutes.
6

Serve with rice as an entree or as an appetizer with french bread slices, pita wedges, crackers or flatbread. Serve with lemon on the side.

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Cooksnaps

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fenway @Fenway

on December 21, 2015 18:49

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.