Shrimp Bagna Cauda



2 sticks butter

1.5 cups Koroneiki Extra Virgin Olive Oil

1 tsp Aleppo Chile Flakes

4 garlic cloves, grated

4 anchovy filets, minced

3 sprigs Rosemary

1 lb peeled, deveined shrimp tossed with ½ tsp baking soda (this helps them stay firm)

Salt and more Aleppo Chile Flakes to taste


In a skillet, heat the butter, Koroneiki Extra Virgin Olive Oil, Aleppo Chile Flakes, garlic anchovies and rosemary and bring to a simmer. Simmer for 4 mins. Add in the shrimp and lower the heat to a lazy bubble. Poach the shrimp, turning occasionally with tongs, until they are opaque pink and firm to the touch—about 10-12 mins. Taste and adjust with salt and Aleppo Chile Flakes. Shrimp and anchovies are naturally salty, so you may need little, if any, salt. Serve with a big loaf of warm crusty bread for sopping up all the garlicky-buttery goodness.


StartersLili Courtney