Shrimp Scampi

I’m at my parents’ for July 4th and we pulled the shrimp trawl this morning. We were stalked by seagulls and a couple of dolphins but we pulled enough for a terrific lunch.


My Dad and the dolphin

This Scampi recipe comes from Earl Peyroux, a chef who had a program on WSRE TV 23 in Pennacola, Florida for many, many years.

Scampi - Sauteed Shrimp

2 lbs of shrimp, peeled and deveined
3 tablespoons of butter
3/4 cup of olive oil
6 cloves of garlic, crushed
1/2 teaspoon cayenne pepper
6 tablespoons of parsley
1 1/2 teaspoons of oregano
1/2 cup lemon juice
1 teaspoon Kosher salt
1 teaspoon black pepper

Melt butter in large cast iron skillet. Add olive oil. Add garlic and bring to a simmer. Add the shrimp and saute until pink. Add cayenne, parsley, oregano, lemon juice, salt and pepper and stir well to combine. Remove shrimp from skillet. Boil sauce for 5 minutes. Return shrimp to skillet and serve with French bread for dipping.


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