TIME: 30 minutes // SERVES: 2-3 // DIFFICULTY: Medium
Sautéed shrimp with shallots and sliced garlic, deglazed with white wine and finished in anchovy lemon butter. Topped with Calabrian chili oil, freshly grated Parmigiano Reggiano, crispy breadcrumbs toasted in shallot butter and fresh parsley.
WHAT DO I NEED?
- 8–10 large shrimp, peeled and deveined
- 1 small shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 2–3 tablespoons dry white wine
- 2 tablespoons Churn Anchovy & Lemon Butter
- Light drizzle olive oil
- Salt and fresh cracked pepper
Finish
- Calabrian chili oil
- Freshly grated Parmigiano Reggiano
- Toasted breadcrumbs
- 1–2 tablespoons Churn Garlic & Shallot Butter
- Fresh chopped parsley
- Optional: lemon zest
Preheat oven (and pizza stone or steel, if using) to 500–525°F. Stretch your pizza dough onto a lightly floured peel or sheet tray and drizzle lightly with olive oil.
In a skillet over medium heat, melt 2 tablespoons Anchovy & Lemon Butter. Add sliced shallot and cook 1–2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Add shrimp, season with salt and cracked pepper, and sauté about 1 minute per side (just turning pink). Pour in white wine and simmer 1–2 minutes until slightly reduced. Remove from heat, the shrimp should be barely cooked (they’ll finish in the oven).
Arrange the shrimp, shallots, and garlic evenly over the dough. Spoon a little of the pan sauce over the top. Finish with a light drizzle of olive oil.
Transfer to oven and bake 7–10 minutes, until the crust is blistered and golden and shrimp are fully cooked.
