Cookbook author and food writer Alison Roman believes less is more when it comes to delicious weeknight dinners –– and this recipe is proof of just that! With the help of her secret Stella Upgrade ingredient, anchovy butter, she takes her simple shrimp over garlicky toast to the next level.
Ingredients:
6 cloves garlic, divided
8 tablespoons unsalted butter, room temperature
8 anchovies (about 1 tin), finely chopped
Kosher salt
Freshly ground pepper
4 tablespoons olive oil, divided
4 slices bread from a large, crusty loaf, about 1-inch thick
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup pilsner style beer (optional)
1/2 cup parsley, tender leaves and stems
1/2 cup cilantro, tender leaves and stems
1 lemon, zested and quartered
Flake salt, to finish
Steps:
1. Finely grate or chop 2 cloves of garlic and add to a small bowl with butter and anchovies. Season with salt and lots of pepper and smash to combine. Set aside. Thinly slice remaining 4 cloves garlic and set aside.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add bread and toast until golden brown on one side, 2 to 3 minutes. Turn bread, adding another drizzle of olive oil. Add sliced garlic to the skillet, letting it toast in the oil alongside the bread until both the bread and garlic are golden brown, 2 to 3 minutes. Transfer toast and garlic to a large serving platter and set aside.
3. Heat remaining 2 tablespoons of olive oil in the same skillet along with 4 tablespoons of the anchovy butter over medium-high heat. Add shrimp and season with salt and pepper. Cook, tossing occasionally, until shrimp are bright pink and just cooked through, 3 to 4 minutes. Add beer, if using, and let cook for 1 to 2 minutes, then remove from heat. Add lemon zest and stir to combine.
4. Spoon shrimp and any buttery sauce in the skillet over the garlic toast. Scatter with parsley and cilantro, drizzle with olive oil and serve with lemon for squeezing over. Season with flake salt, to finish.
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I’m trying to introduce more anchovies where possible into my cooking. Thanks Alison!
Nice and easy
Using 6 cloves of garlic is wayyyy to much. Less is more. Remember that.
Wow! I have to try this one.
Going to make this tonight, sans shrimp.
Fifty-nine and learning a few good recipes and tricks from this creative, smart, witty chef.
You are the best! Even though thanksgiving was yesterday and I totally do not need any more food.. I’m making this today !
I think I would take the tails off the shrimp before cooking.
Anchovy butter! Who knew? Thanks for uplifting my cooking!
Canadians call a skillet a "frying pan".
Love her but I’d rather watch a Stella commercial rather than the awkward product placement shots
Why do recipes always call for unsalted butter, and then add salt?
YOUR COOKING IS GOOD FOR PIGS…. COZ THEY EAT SHYT
Shrimp is so much fun to make! I love anytime I can make a shrimp dish on my channel
Why is this video a little bit fast forward lol. Did u notice it? I was just wondering why does she talk so fast in a cooking show haha
Omg Yummy. I didn't even knew there was a anchovy dish like that ????
I LOVE HER!!! She is awesome and she has awesome recipes. Although, I could’ve missed it but did she forget to salt the shrimp? Or was that on purpose. Cause I know she used unsalted butter too
Excellent recipe!!! Yummy and beautifully presented, thanks for sharing it! ????????????
looks yummy ????????????
That a lot of butter
Definitely NOT sponsored by Stella….
Wow, looks absolutely delicious. I can understand why your friends expect to be fed when they visit you. Thanks for the recipe.
Love how simple the recipe is! Looks divine ????
nice Stella Artois ad I really want one now lol