Smoky and Spicy Shrimp with Anchovy Butter and Fregola

Smoky and Spicy Shrimp with Anchovy Butter and Fregola

From Colu Henry

”A perfect dish for Feast of the Seven Fishes and because it uses two fish, you only have 5 more to go. You’ve got this!” – Colu Henry

Made with Crushed Tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

30 min (COOK TIME: 30 min)

Medium

4 people

Ingredients

  • Kosher salt
  • black pepper
  • 1 Pound extra-large or jumbo shrimp (peeled and deveined )
  • 4 Tbsp butter
  • 4 cloves garlic (thinly sliced )
  • 4 oil-packed anchovie
  • 3 Calabrian chilies (roughly chopped )
  • 1/2 Tsp smoked paprika
  • 2 Tbsp Mutti® Double Concentrated Tomato Paste
  • 1/3 cup Mutti® Crushed Tomatoes
  • 1 ½ cups fregola
  • 3 cups chicken stock (plus more if needed)
  • 1/2 cup loosely back basil (, leaves torn if large, or roughly chopped parsley or mint, or a combination of all three )

 

Recipe and image credit: Colu Henry

“Sweet shrimp is sauteed until just cooked through and fregola is added to the pot to toast in the melted anchovy butter, spices, and Mutti Crushed Tomatoes. I love Calabrian chilies packed in oil and use them here for some punchy heat, but if red pepper flakes are within closer reach feel free to use them instead. Once the fregola finishes cooking, stir in the shrimp to warm them through. Serve with a chicory salad and red wine.” – Colu Henry

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Method

  1. Season the shrimp well with salt and pepper. In a deep 12-inch skillet add the butter and melt over medium heat. Add the shrimp and cook until pink, 1 to 2 minutes a side. Remove and set aside on a plate.
  2. Add the garlic, anchovies, Calabrian chilies, and smoked paprika and stir until the garlic is fragrant and the anchovies have dissolved, 2 to 3 minutes.
  3. Add the tomato paste to the skillet and toast for a minute or so and stir in the crushed tomatoes.
  4. Add the fregola to the pan and stir until well coated in the spiced butter. Add the stock and bring to a boil. Turn heat to low and cover. Check occasionally to make sure the fregola is not striking to the bottom of the pan, if so stir in a bit more of the stock.Simmer until the fregola is al dente 10 to 15 minutes.
  5. Add the shrimp back to the pan with any juices that have accumulated and stir until they are just warmed through. Scatter with herbs and serve.


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Also made with: Crushed Tomatoes


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