Barbecue Shrimp Bagna Cauda with Crudites Recipe

Name: Barbecue Shrimp Bagna Cauda with Crudites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 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

Servings: persons

1 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

1
Bring a large pot of salted water to a boil and fill a large bowl with ice water.
2
Blanch the broccoli and cauliflower until crisp-tender, 3 minutes.
3
Using a slotted spoon, transfer the vegetables to the ice water.
4
Add the fennel to the pot and blanch for 1 minute; transfer to the ice water.
5
Add the potatoes to the pot and cook until tender, 10 minutes; transfer to the ice water.
6
Drain the vegetables and pat dry.
7
Cut the potatoes in half lengthwise.
8
On a surface, using the flat side of a chefs knife, mash the garlic and anchovies to a paste; scrape into a large, deep skillet.
9
Add the butter, oil, black pepper and rosemary; bring to a simmer over moderate heat.
10
Nestle the shrimp into the bagna cauda and cook, turning once, until just pink in spots.
11
Cover and simmer until the shrimp are pink all over, 3 minutes longer.
12
Remove from the heat.
13
Arrange the vegetables, scallions and bread on a platter.
14
Using a slotted spoon, transfer the shrimp to another platter.
15
Pour some of the bagna cauda sauce over the shrimp and the rest into a wide bowl.
16
Serve right away with plenty of napkins.

4003

kcal

Calories

340

Fat

134

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 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, and more.

Yes, Barbecue Shrimp Bagna Cauda with Crudites falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecue Shrimp Bagna Cauda with Crudites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions