Calabrian Shrimp Recipe

Name: Spruce and Ashs CALABRIAN SHRIMP Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb raw shrimp, tail-on, peeled and deveined; 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 0.5 cup yellow onion, finely chopped; 4 cloves garlic, thinly sliced or minced; 2 tsp Calabrian chili paste (or Calabrian chiles in oil, finely chopped); 1 tsp tomato paste; 0.25 cup dry white wine (or seafood/chicken stock); 1 tbs fresh lemon juice; 2 tbs Italian parsley, finely chopped; 0.25 cup freshly grated Parmesan cheese; 1 loaf baguette, cut into 8 diagonal slices (about 1/2-inch thick); 1 tbs olive oil (for brushing); 0 to taste optional: extra Calabrian chili oil or flakes

Inspired by Spruce and Ash

Time30m

Serves4

Tail on shrimp sautéed with garlic, onion, & chili paste, topped with parmesan & parsley, served with chargrilled baguette

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Ingredients

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Shrimp & sauce

1 lb raw shrimp, tail-on, peeled and deveined

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

1/2 cup yellow onion, finely chopped

4 cloves garlic, thinly sliced or minced

2 tsp Calabrian chili paste (or Calabrian chiles in oil, finely chopped)

1 tsp tomato paste

1/4 cup dry white wine (or seafood/chicken stock)

1 tbs fresh lemon juice

2 tbs Italian parsley, finely chopped

1/4 cup Freshly grated Parmesan cheese

To serve

1 loaf baguette, cut into 8 diagonal slices (about 1/2-inch thick)

1 tbs olive oil (for brushing)

0 to taste optional: extra Calabrian chili oil or flakes

Method

Prepare bread

Slice and char

Preheat a grill pan or skillet over medium-high heat. Brush both sides of baguette slices lightly with 1 tablespoon olive oil. When the pan is hot, char slices 1–2 minutes per side until golden and slightly crisp. Remove and set aside; keep warm.

Cook shrimp

Season shrimp

Pat shrimp dry with paper towels. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Sauté aromatics

In a large skillet over medium heat, warm 2 tablespoons extra-virgin olive oil and 1 tablespoon butter until butter melts and foam subsides. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 4 cloves garlic (sliced or minced) and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Build the sauce

Stir in 2 teaspoons Calabrian chili paste and 1 teaspoon tomato paste; cook 30–45 seconds to bloom the paste. Pour in 1/4 cup dry white wine (or stock) to deglaze the pan, scrapping any brown bits from the bottom. Let the liquid reduce by about half, about 1–2 minutes.

Cook shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Spoon the sauce over the shrimp as they cook so they pick up flavor. Do not overcook.

Finish sauce

Remove the pan from heat. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons finely chopped parsley. Taste and adjust seasoning with a pinch more salt or a grind of black pepper if needed.

To serve

Transfer shrimp and sauce to a warm shallow serving dish. Sprinkle 1/4 cup freshly grated Parmesan evenly over the top so it melts slightly from the residual heat. Scatter a little extra parsley for color.

Serve immediately with the chargrilled baguette slices on the side for dipping. Offer optional extra Calabrian chili oil or flakes to those who want more heat.