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Chef Alison Roman Makes Shrimp Anchovy, Buttered Toast | Tastemade Collaborations

266.569 views / Jul 29, 2019

Cookbook author and food writer Alison Roman believes less is more when it comes to delicious weeknight dinners –– and this recipe is proof of just that! With the help of her secret Stella Upgrade ingredient, anchovy butter, she takes her simple shrimp over garlicky toast to the next level.


6 cloves garlic, divided
8 tablespoons unsalted butter, room temperature
8 anchovies (about 1 tin), finely chopped
Kosher salt
Freshly ground pepper
4 tablespoons olive oil, divided
4 slices bread from a large, crusty loaf, about 1-inch thick
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup pilsner style beer (optional)
1/2 cup parsley, tender leaves and stems
1/2 cup cilantro, tender leaves and stems
1 lemon, zested and quartered
Flake salt, to finish


1. Finely grate or chop 2 cloves of garlic and add to a small bowl with butter and anchovies. Season with salt and lots of pepper and smash to combine. Set aside. Thinly slice remaining 4 cloves garlic and set aside.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add bread and toast until golden brown on one side, 2 to 3 minutes. Turn bread, adding another drizzle of olive oil. Add sliced garlic to the skillet, letting it toast in the oil alongside the bread until both the bread and garlic are golden brown, 2 to 3 minutes. Transfer toast and garlic to a large serving platter and set aside.
3. Heat remaining 2 tablespoons of olive oil in the same skillet along with 4 tablespoons of the anchovy butter over medium-high heat. Add shrimp and season with salt and pepper. Cook, tossing occasionally, until shrimp are bright pink and just cooked through, 3 to 4 minutes. Add beer, if using, and let cook for 1 to 2 minutes, then remove from heat. Add lemon zest and stir to combine.
4. Spoon shrimp and any buttery sauce in the skillet over the garlic toast. Scatter with parsley and cilantro, drizzle with olive oil and serve with lemon for squeezing over. Season with flake salt, to finish.

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