This satisfying dish was one of the first I ate while in southern Italy. I still remember the taste of the lightly breaded and fried local shrimp, drizzled with a rich, lightly salty anchovy sauce, over a plate of shredded red cabbage and ripe tomato wedges. A nice combination of textures and flavors—tender shrimp, crisp cabbage, sweet tomatoes, and a creamy and super flavorful sauce. Such a wonderful dish to welcome me to the region’s local flavors and ingredients.
(To view this recipe, click on the blue blog post title above*)
Fried Shrimp with Anchovy Sauce
Ingredients:
- * Recipe Courtesy of Mami Camilla Cooking School*
- Remove the heads from the shrimp and peel the shrimp, but leave tail on. Dredge the shrimp in flour, then an egg mixture seasoned with salt and pepper, and then bread crumbs. Fry the shrimp in sunflower or canola oil until lightly browned.
- For the sauce: melt about ¼ cup anchovies over medium heat; add in 1 cup of beef broth, and then ¼ cup of craime fraiche. (Sour cream would also work well here) Serve over shredded cabbage with tomato wedges.
Directions:
Tagged: anchovy sauce, cabbage, culinary school, externship, fried shrimp, Italy, Mami Camilla cooking school, shrimp, Sorrento, tomatoes
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