The people at Anderson Seafood were kind enough to send this very inland Okie some of the best shrimp I have ever eaten. So large and tasty that I am now spoiled from most of the shrimp we usually get in Oklahoma.
Needed:
2 pounds large shrimp-deveined and cleaned but with tail still on
3 sticks butter
1 T Cayenne Pepper
1 T Black Pepper
1 T Sea Salt
1 T Crushed Red Pepper Flakes
4 Garlic Cloves-minced
1 cup Parsley-minced
Heat a large cast iron skillet over medium heat, add in butter, cayenne pepper, black pepper, salt, and crushed red pepper flakes. When butter is melted add in shrimp and garlic. Cook over medium heat until shrimp are done. Right before serving add parsley and toss well. Serve with baguettes and the gravy from the shrimp.
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