Texas Style Skillet Scampi
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
Ingredients:
2 pounds headless shrimp with shells (about 40 medium shrimp)
Butter sauce:
1/4 cup finely chopped parsley
1 cup melted butter
4 cloves garlic, chopped
1 cup melted butter
4 cloves garlic
1 cup extra virgin olive oil
8 peppercorns
1 teaspoon salt
6 dried chile japones
Instructions:
Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter and garlic. Set aside.
Heat the olive oil in a skillet on high and saute the peppercorns, salt and japones in the skillet for 1 minute. Add the shrimp and saute for 2 1/2 to 3 minutes. Add the butter and garlic and continue to cook for 1 more minute.
Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby and start shelling and dipping the shrimp in the butter sauce.