Spicy Aleppo Pepper Shrimp Toast
This spicy Aleppo pepper shrimp toast only takes about 15-20 minutes to prepare from start to finish. How could you not get down with a recipe like that?
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Servings: 2
Calories: 539kcal
Equipment
- Wide skillet
- Small sheet pan
Ingredients
- 2 teaspoons butter
- 2 thick slices sourdough bread
- 2 teaspoons neutral cooking oil (for frying)
- 1 yellow onion (peeled and thinly sliced)
- 2 flat anchovies from a tin (packed in oil; optional)
- 3 tablespoons butter
- 1 pound large shrimp (peeled and deveined)
- ½ cup white wine or chicken stock
- 1 cup chicken stock
- ½ teaspoon crushed red pepper
- ½ teaspoon Aleppo pepper (plus more for garnish)
- 4 ounces baby arugula
- 2 tablespoons heavy cream (optional)
- ⅓ cup fresh parsley (chopped)
- Salt and pepper to taste
- Extra virgin olive oil (optional, for garnish)
Instructions
Toast the Bread:
- Turn the oven to 250ºF. Butter both sides of the sourdough toast and place on a sheet pan. Transfer to the oven to toast as you prepare the dish.
Sauté the Onions:
- Heat the oil in a wide skillet over medium heat. Once hot, add the onions and cook for about 2 minutes. Add the anchovies and cook, mashing them into the onions until they 'dissolve' for 3 minutes more. Season with salt and pepper.
Cook the Shrimp:
- Pat the shrimp dry and season all over with salt and pepper. Add the shrimp to the skillet and cook, tossing occasionally, for about 2 minutes more or until they barely begin to turn opaque.
Deglaze the Pan:
- Add the white wine and scrape up any browned bits stuck to the skillet. Add the chicken stock and bring to a boil. Add the crushed red pepper and Aleppo pepper. Stir in the arugula and reduce heat to a low boil for 5-7 minutes more. Turn off the heat and stir in the heavy cream, if desired, and season again with salt and pepper. As the broth reduces, chop the parsley.
To Serve:
- Transfer the bread to shallow bowls and pile the shrimp and arugula on top. Spoon more broth over each slice of bread. Garnish with more chili flakes – crushed red pepper or Aleppo – and serve with chopped parsley and a drizzle of extra virgin olive oil. Enjoy!
Nutrition
Calories: 539kcal | Carbohydrates: 13g | Protein: 52g | Fat: 31g | Sodium: 2159mg | Fiber: 3g | Sugar: 6g | Vitamin C: 35mg
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