Barbecue Shrimp Bagna Cauda with Crudités

New Orleans-style “barbecue” shrimp is made with Creole seasoning, Worcestershire sauce, beer and butter, but David Kinch switches out those flavors here for a garlicky Italian anchovy sauce known as bagna cauda. No actual barbecuing is involved in either version.
Barbecue Shrimp Bagna Cauda with Crudités
Barbecue Shrimp Bagna Cauda with Crudités

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • head of broccoli (1 1/2 pounds), cut into 1-inch florets

  • 1

    head of cauliflower (1 1/2 pounds), cut into 1-inch florets

  • 1

    fennel bulb (1 pound)—halved lengthwise, cored and cut into thin strips

  • 8

    medium fingerling potatoes

  • 8

    garlic cloves, finely grated or minced

  • 8

    oil-packed anchovy fillets, chopped

  • 2

    sticks unsalted butter

  • 1 1/2

    cups pure olive oil

  • 1

    tablespoon coarsely ground black pepper

  • 3

    rosemary sprigs

  • 16

    large, unpeeled head-on shrimp

  • 4

    scallions, cut into 3-inch lengths

  • Crusty bread, for serving

Directions

1. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Blanch the broccoli and cauliflower until crisp-tender, 3 minutes. Using a slotted spoon, transfer the vegetables to the ice water. Add the fennel to the pot and blanch for 1 minute; transfer to the ice water. Add the potatoes to the pot and cook until tender, 10 minutes; transfer to the ice water. Drain the vegetables and pat dry. Cut the potatoes in half lengthwise. 2. On a surface, using the flat side of a chef’s knife, mash the garlic and anchovies to a paste; scrape into a large, deep skillet. Add the butter, oil, black pepper and rosemary; bring to a simmer over moderate heat. Nestle the shrimp into the bagna cauda and cook, turning once, until just pink in spots. Cover and simmer until the shrimp are pink all over, 3 minutes longer. Remove from the heat. 3. Arrange the vegetables, scallions and bread on a platter. Using a slotted spoon, transfer the shrimp to another platter. Pour some of the bagna cauda sauce over the shrimp and the rest into a wide bowl. Serve right away with plenty of napkins.

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