Hot Pepper Butter Shrimp
- 2 pounds raw shrimp
- 2 tablespoons olive oil
- ¾ cup butter, softened
- 2 teaspoons lemon zest
- 2 tablespoons tomato paste
- ¼ cup roasted red bell pepper, chopped
1 teaspoon Morton & Bassett Smoked Paprika
½ teaspoon Morton & Bassett Aleppo Pepper
1 teaspoon Morton & Bassett Garlic Powder
1 teaspoon Morton & Bassett Basil
½ teaspoon Morton & Bassett Parsley
- ½ lemon, cut into wedges
- 3-4 sprigs flat leaf parsley
Start by cooking the shrimp over medium heat in olive oil, until pink, about 3-5 minutes per side. Peel the shrimp.
In a small bowl, combine softened butter, roasted red bell pepper, tomato paste, lemon zest, parsley, M&B Smoked Paprika, M&B Aleppo Pepper, M&B Garlic Powder, M&B Basil, and M&B Parsley. Mix until all ingredients have blended together.
In a pan, add the pepper butter and shrimp. Cook until shrimp is fully saturated in the butter, about 3-5 minutes. Serve on a large plate with fresh squeezed lemon juice.