Fresh Summer Butter with Shrimp on Toasted Sourdough Bread
- For the shrimp:
- 300 g shrimp (peeled, deveined – with or without tail)
- 2–3 tbsp butter
-
2 tsp "Frischer Sommer-Dip" by Rock'n'Rubs - 2 cloves of garlic (finely chopped)
- 1 shallot (finely diced)
- 1 red chili (thinly sliced into rings)
- 1 green chili or jalapeño (thinly sliced into rings)
- Fresh parsley or chives (chopped)
- For the bread:
- 2–4 slices of sourdough bread or baguette
- 1 tbsp olive oil or butter for roasting
Preparation
Step-by-step instructions
- 1
Toast the bread
Toast the bread slices in a pan with a little olive oil or butter until golden brown, or bake in the oven at 200°C for 5–7 minutes until crispy. Keep warm.
- 2
Aroma base
Melt butter in a pan. Sauté shallots and garlic over medium heat until translucent.
- 3
Add some heat
Add the chili rings and sauté briefly.
- 4
Sauté shrimp
Turn up the heat, add the shrimp to the pan, and fry for 1–2 minutes per side until they turn pink and are just cooked through.
- 5
Mix the sauce
Stir in the fresh summer dip and mix everything until creamy. Turn off the stove.
- 6
Fold in the herbs
Stir in chopped herbs (e.g., parsley or dill) and season with salt and pepper to taste if needed.
- 7
Plating
Place a slice of toasted bread on each plate. Spoon the shrimp along with the summer butter sauce over the top.
Optionally, garnish with fresh herbs or a few chili rings – serve immediately.
Tip:
Pat the shrimp dry before cooking and don’t fry them for too long – that’s how they stay juicy. A splash of lemon juice or some zest adds an extra burst of freshness.
