For me there aren’t many things better than dripping a crusty piece of bread into the buttery juices of sautéed shrimp.
Except this. Ohhhh, this is up there. There’s a dish out of Chicago called “shrimp de jonghe” – sautéed (or baked) shrimp, bathing in a sauce of breadcrumbs, garlic and butter. The breadcrumbs make all the flavors just meld together, giving the sauce a sort of juicy-thickness that pumps up every bite. Did I mention it’s one pan? It’s one pan.
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 ½ cups plain dried breadcrumbs
- 1 tablespoon dried basil
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 ½ sticks (12 tablespoons) butter, cut into 6 pieces
- ½ cup diced pancetta (optional)
- 4 tablespoons minced garlic (yes, it's a lot)
- 1 ½ teaspoons kosher salt
- 1 teaspoon chili flakes
- 1 teaspoon dijon mustard
- ½ teaspoon paprika
- ¼ cup rosé, or white wine
- 1 ½ pounds peeled deveined large shrimp
- 3 tablespoons finely minced chives (or more if you like)
Make the breadcrumbs: In a large (10- or 12-inch) cast-iron or other skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the breadcrumbs, basil, salt, paprika, and pepper and cook, stirring, until golden and toasty, 3 to 4 minutes. Quickly remove to a plate because there’s nothing worse than burnt breadcrumbs!
Make the shrimp: In the skillet (no need to perfectly wipe it out) add the pancetta (if using), raise the heat to medium-high and cook until the pancetta is crisped and the fat is rendered, 8 to 9 minutes. Reduce the heat to medium, add the butter, swirl to melt, then add the garlic and cook until fragrant, 1 minute, Whisk in the salt, chili flakes, mustard, and paprika, then add the rosé and simmer until the alcohol burns off a bit and the sauce is bubbly, 3 to 4 minutes. Add the shrimp and cook, flipping midway through, until opaque, 2 to 3 minutes per side. Toss in the chives and generously top with breadcrumbs to your liking (there will be some leftover to save – lucky you!). I recommend waiting 5 minutes or so before eating – let the crumbs coat the shrimp and get all dirty in the sauce!