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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
  • Shop2 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

  1. Toast the bread:
    • Toast the bread 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. Sauté the shrimp:
    • Melt the butter in a pan. First, sauté the shallots and garlic over medium heat until translucent.
    • Add the chili rings and cook briefly.
    • Now add the shrimp and fry over high heat for 1–2 minutes per side, until pink and cooked through.
    • Then add the “Fresh Summer Dip” and stir to combine.
    • Finally, fold in the chopped herbs.
  3. To serve:
    • Place a slice of toasted bread on each plate.
    • Spoon the shrimp and Fresh Summer Butter Sauce over the top.
    • Optionally garnish with fresh herbs or a few extra chili rings.
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