Fresh shrimp recipe with Chris Coubrough

Delight your taste buds with a mouthwatering Garlicky Butter Shrimp served over grilled, garlic-rubbed bread. This modern European seafood dish highlights the sweetness of Greenlandic shrimps, complemented by a vibrant blend of aromatics and vegetables. Perfect as an appetizer or a light main course, this dish offers a symphony of flavors in each bite.

Ingredients

🦐 150-200g Royal Greenland Shrimps, peeled
🥖 2 slices of sesame-crusted baguette
🫒 2-3 tablespoons olive oil
🌶️ 1/2-1 teaspoon finely chopped chili
🧄 3 cloves of garlic; 1 for bread, 2 minced for the dish
🧈 30g butter
🧄 1-2 teaspoons finely chopped ginger
🧂 1/2 teaspoon freshly ground black pepper
🧅 1-2 shallots, chopped
🧄 2-3 stalks of spring onions (scallions), sliced
🥬 1 stalk of celery, chopped
🌶️ 1/4-1/2 red bell pepper, chopped into thin strips
🥃 1-2 tablespoons Pernod
🌶️ 1-2 teaspoons Sriracha chili sauce
🌿 A sprig of fresh parsley
🍋 Zest of 1/4 - 1/2 lime

Instructions

1- Grill the Bread:

Slice the baguette and drizzle olive oil on a wooden cutting board.
Grind black pepper into the olive oil.
Dip both sides of each bread slice into the oil and pepper mixture.
Smash one garlic clove to loosen its skin, peel it, and rub over both sides of each bread slice.
Heat a cast iron grill pan and grill bread slices for 30 seconds per side until they’re crispy with golden grill marks. Set aside.

2- Cook the Shrimp and Vegetables:

Heat 1 tablespoon of olive oil in a cast iron frying pan over medium heat.
Add butter, allowing it to melt and sizzle.
Add minced garlic, chopped ginger, and chili to the pan, sauté briefly until aromatic.
Add the peeled Royal Greenland Shrimps to the pan and heat through.
Add spring onions, celery, red bell pepper, and shallots. Stir to combine.
If desired, add Pernod for additional flavor.
Cook while stirring continuously for 2-3 minutes.

3- Assemble the Dish:

Place grilled bread slices on a white serving plate.
Spoon shrimp and vegetable mixture over the bread.
Drizzle remaining buttery pan juices over the top.
Garnish with Sriracha, fresh parsley, and lime zest.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: Serves 1 as a main course or 2 as an appetizer
Equipment: Wooden Cutting Board (Generic), Chef's Knife (Unidentified brand), Cast Iron Grill Pan (Unidentified brand), Cast Iron Frying Pan/Skillet (Unidentified brand), Metal Spatula (Unidentified brand), Wooden Spoon (Unidentified brand), Microplane/Zester (Unidentified brand), Oven Mitt/Towel (Unidentified brand)
Calories: Approx. 450
Protein: 30g
Fats: 25g
Carbohydrates: 20g