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Spicy Shrimp with Grilled Bread_MidPage

Spicy Shrimp with Grilled Bread

This spicy shrimp with grilled bread is prepared with a simple, spicy charred vegetable purée and piled high on top of thick slices of grilled bread.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 592kcal

Equipment

  • Grill pan or cast iron skillet
  • Food processor

Ingredients

Sauce:

  • 2 orange bell peppers trimmed and seeds removed
  • 1 yellow onion peeled and quartered
  • 1 red Fresno chili pepper trimmed (seeds removed, if desired)
  • 1 tomato trimmed
  • 1 tablespoon Amarillo paste more or less to taste, optional
  • 2 teaspoons oil
  • 2 tablespoons butter optional
  • Salt and pepper to taste
  • Water as needed

Shrimp:

  • 2 teaspoons neutral cooking oil
  • 1 fennel bulb trimmed, cored, and sliced; fronds reserved
  • 1 pound large shrimp peeled and deveined
  • Salt and pepper to taste

Grilled Bread:

  • 2 thick slices of crusty bread
  • Butter or extra virgin olive oil

Instructions

Prepare the Sauce:

  • Turn the broiler on. Arrange the vegetables on a grill pan or in a cast-iron skillet (or baking sheet). Drizzle the vegetables with the oil and season with salt and pepper. Transfer to the broiler until charred and softened, about 4-6 minutes. Flip once during cooking and check the vegetables regularly to ensure they don't burn. If using a grill pan, set aside and reuse for the bread later!
  • Remove the vegetables from the broiler and transfer to a food processor and pulse until puréed. Transfer to a bowl and stir in the Amarillo paste, if using. Season with salt and pepper. Set aside.

Start the Fennel:

  • Heat the oil in a wide pot over medium-high until very hot. Add the sliced fennel and cook without moving for 5 minutes. Season with salt and pepper.

Grill the Bread:

  • As the fennel is cooking, heat a pat or two of butter or a drizzle of extra virgin olive oil in the grill pan over medium heat. Once hot, add the bread and cook without moving for 2-3 minutes until very toasted. Flip and reduce the heat to low to allow the bread the continue to toast as you cook the shrimp.

Finish the Spicy Shrimp:

  • Pat the shrimp dry and season with salt and pepper. Add them to the pot, in an even layer, with the fennel and cook without moving for 1-2 minutes.
  • Pour the reserved puréed sauce into the pot and bring to a boil. Stir in 1/3 cup water and the butter, if using, swirling the butter around the pot to incorporate it into the sauce. Cook for 2-3 minutes or until the shrimp are opaque and cooked through. Taste and season with salt and pepper. Turn off the heat.

To Serve:

  • Spoon a bit of the sauce into shallow bowls and use the back of your spoon to smooth it out across the bottom of the bowl. Place a piece of grilled bread in the center and pile the shrimp and more sauce on top. Garnish with the reserved fennel fronds. Enjoy!

Nutrition

Calories: 592kcal | Carbohydrates: 39g | Protein: 53g | Fat: 25g | Sodium: 1198mg | Fiber: 9g | Sugar: 11g | Vitamin C: 189mg
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