If you’re looking for a meal that’s hearty, full of love and bound to warm your soul, two Michelin-starred Executive Chef Danny Grant from the kitchen of Etta in Chicago has the exact recipe for you.
“We opened Etta to be a more modern take on your go to neighborhood restaurant,” Grant says. “We have an Italian-inspired menu made up of comfort food staples all centered around our kitchen's wood-burning hearth. Given all of this, we’d be crazy not to nod at one of the most classic soul warming dishes to ever come out of our city.”
Bubbling Shrimp is Etta’s take on the classic Chicago dish Shrimp de Jonghe, a garlic butter shrimp casserole that dates back to the late 19th century, traditionally served as either an appetizer or main course.
“We pay homage to the original with shrimp that comes out of our hearth piping hot,” Grant continues, “but we take elements like smoked tomato, ginger and chiltepin chiles, and nestle that under a blanket of crispy shallots, garlic and an herb mixture made with mint, basil and cilantro, before finishing the plate with a squeeze of lime to make our own house special.
Grant says that if you want to capture the true essence of Etta’s experience in your own home, you absolutely must use a spoon to mix all the element’s together on your finished plate, so you don’t miss an ounce of flavor.
“My perfect bite is made by opening the fluffy hearth naan bread into a pocket and spooning the salad and shrimp inside,” Grant says. “Using the extra hearth bread to sop up the garlicky butter is also absolutely crucial.”
This recipe makes enough to feed four to six people. Recreate it on a chilly evening and cozy up with your closest friends and family!
Bubbling Shrimp Feeds
- 5 pc shrimp, peeled & deveined (tails removed)
- 1 medium shallot, minced
- 4 cloves garlic, minced
- 1 small nub ginger, minced
- ½ fresno chile, minced
- 2 tbsp your favorite hot sauce
- ½ lb unsalted butter (2 sticks), softened and cubed
- ½ tsp MSG
- ¼ tsp fish sauce
- 1 tbsp smoked paprika
- 1 tsp salt
- 20 pc shrimp (tails removed)
- ½ t red pepper flake
- 5 basil leaves, torn
- 5 mint leaves, torn
- 1 bundle cilantro, torn
- Crispy shallots, optional
- Lime wedge, optional
- Naan, optional
- Chop your shrimp finely.
- Saute garlic, ginger, chiles and shallots in a pan.
- Once translucent, fold in the minced shrimp and cool down immediately. Be careful to not overcook the shrimp.
- Put your vegetable/ shrimp mixture on a cookie sheet and place in the refrigerator.
- Once cool, mix all the remaining ingredients together in a bowl or stand mixer until combined.
- Set aside.
- In a large (oven safe) skillet, combine shrimp, shrimp butter and two pinches of red pepper flakes.
- Sauté on high heat until butter starts to separate and shrimp begins to turn pink.
- Take sauté pan and place under the broiler for 3 to 4 minutes until it starts to bubble and turn golden brown.
- Transfer to a serving dish. Garnish with mint, basil, cilantro and crispy shallots.
- Serve with a lime wedge and a side of naan or your favorite bread!
Visit Etta in Chicago and online for more delicious dishes and inspiration.