Spicy Shrimp Over Herbed Levain

[Photo: Jayms Ramirez]

Recipe by Eric Markoff

San Francisco’s industrial-mod Anchor & Hope is known for its thoughtful takes on classic seafood, but it also boasts a beer list that rivals most beer-geek bars—think pints from Cherry Voodoo and Russian River, and bottles from Baladin and Fantôme. For this hearty, spicy plate of shrimp, chef Eric Markoff puts amber ale to work in two pans; the method makes sure the shrimp cook evenly.

Serves: 4

Ingredients:
  • 1 1/2 pound butter
  • 1 scallion
  • 5 tablespoons chopped Italian parsley
  • 4 tablespoons chopped garlic
  • 4 1 1/2-inch-thick slices levain or sourdough bread
  • 2 ounces vegetable oil or clarified butter
  • 20 large shrimp, cleaned and deveined
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons Paul Prudhomme’s Seafood Magic
  • 2 12-ounce bottles Abita Amber
  • 32 ounces shrimp stock
  • 20 shakes Worcestershire sauce
  • 4 tablespoons lemon juice

Instructions:

• Preheat the oven to 350 F. Let 4 ounces butter soften at room temperature. Chop the white section
of the scallion; set aside. Julienne the scallion’s green section into thin pieces about 3 inches long.
• Put the scallion whites, 1 tablespoon of the garlic and 1 tablespoon of the parsley in a food processor or blender. Slowly add the softened butter and blend until smooth. Remove to a small saucepot or microwave-safe bowl, heat until just melted, and brush the herbed butter onto the sliced bread. Place the bread slices onto a baking sheet and bake 8 to 10 minutes, or until golden brown.
• In two separate medium saucepans, heat vegetable oil or clarified butter over medium heat. Season the shrimp with the salt and pepper. Add 10 shrimp to each pan and sauté until the shrimp’s flesh is red.
• Add 1/2 ounce butter to each pan. Divide the Seafood Magic and the remainder of the chopped garlic into equal parts and add to each pan. Add one bottle of
beer to each pan; cook until the liquid reduces by 1/2. Remove the shrimp from the pans and set aside.
• Add half of the shrimp stock and half of the Worcestershire sauce to each pan; let reduce by 3/4.
• Add half of the remaining butter to each pan. Reduce heat to low and emulsify. When sauce is fully emulsified, add half the lemon juice and half of the remaining parsley to each pan.
• To serve, pile five shrimp on each piece of warm herbed levain bread, spoon the sauce over the shrimp, and garnish with the scallion greens.
 



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