Shrimp Gondola Recipe

Preheat oven to 400°F (200°C). Slice the top 1/4 inch off each garlic bulb to expose the cloves. Drizzle with about 1 tsp olive oil, wrap each bulb tightly in foil and roast on a baking sheet for 30–35 minutes until cloves are soft and caramelized. Let cool slightly, then squeeze out about 6–8 tablespoons of roasted garlic paste into a small bowl and set aside.

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp smoked paprika and 1 tbsp olive oil until evenly coated. Set aside while you make the sauce (15 minutes max).

Heat a large skillet over medium-high heat. When hot, add the shrimp in a single layer and sear 1–1½ minutes per side until just pink and opaque. Do not fully cook through — you want them slightly underdone as they will finish in the sauce. Remove shrimp to a plate and tent with foil.

Sweat shallot

In the same skillet (wipe out if bits are burnt), reduce heat to medium and add 2 tbsp unsalted butter. When melted, add the finely minced shallot and sauté for 2–3 minutes until translucent and fragrant but not browned.

Deglaze

Add 1/4 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Simmer until mostly reduced, about 1–2 minutes.

Build the cream base

Stir in the roasted garlic paste, 1 cup heavy cream and 1/2 cup low-sodium chicken stock. Bring to a gentle simmer (do not boil) and let reduce slightly for 4–6 minutes until the sauce thickens to coat the back of a spoon.

Finish the sauce

Whisk in 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard and 1/4 cup finely grated Parmigiano-Reggiano. Taste and adjust seasoning with up to 1/2 tsp additional salt and 1/2 tsp freshly ground black pepper. If using, stir in 1/4 tsp red pepper flakes for a touch of heat.

Return the seared shrimp and any accumulated juices to the skillet with the sauce. Simmer gently for 1–2 minutes, just until shrimp finish cooking and the sauce clings to them. Do not overcook shrimp. If sauce is too thick, add 1–2 tbsp water or stock to reach desired consistency.

Stir in 1–2 tbsp chopped fresh parsley. Remove from heat.

Meanwhile, preheat a grill pan or skillet over medium-high heat. Brush both sides of the ciabatta slices lightly with butter or oil. Toast slices 1–2 minutes per side until golden and crisp. Alternatively, broil for 1–2 minutes per side watching closely.

Place 2–3 toasted ciabatta slices per serving on plates. Spoon 4–6 jumbo shrimp and a generous ladle of roasted garlic cream sauce over each toast. Garnish with remaining chopped parsley and a lemon wedge. Serve immediately so bread stays crisp.