Ingredients Seafood Shrimp Barbecue Shrimp Bagna Cauda with Crudités Be the first to rate & review! New Orleans-style “barbecue” shrimp is made with Creole seasoning, Worcestershire sauce, beer and butter, but David Kinch switches out those flavors here for a garlicky Italian anchovy sauce known as bagna cauda. No actual barbecuing is involved in either version. Slideshow: More Cajun and Creole Recipes By David Kinch David Kinch Instagram David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine for 20 years. In 2006, Manresa was No. 48 on the World's 50 Best Restaurants list, and in 2007 the restaurant earned two Michelin stars. A decade later, it upgraded to three Michelin stars, which it maintained until closing in 2022. Food & Wine's Editorial Guidelines Updated on June 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 45 mins Total Time: 1 hr Yield: 8 Ingredients 1 head of broccoli (1 1/2 pounds), cut into 1-inch florets 1 head of cauliflower (1 1/2 pounds), cut into 1-inch florets 1 fennel bulb (1 pound)—halved lengthwise, cored and cut into thin strips 8 medium fingerling potatoes 8 garlic cloves, finely grated or minced 8 oil-packed anchovy fillets, chopped 2 sticks unsalted butter 1 1/2 cups pure olive oil 1 tablespoon coarsely ground black pepper 3 rosemary sprigs 16 large, unpeeled head-on shrimp 4 scallions, cut into 3-inch lengths Crusty bread, for serving Directions Bring a large pot of salted water to a boil and fill a large bowl with ice water. Blanch the broccoli and cauliflower until crisp-tender, 3 minutes. Using a slotted spoon, transfer the vegetables to the ice water. Add the fennel to the pot and blanch for 1 minute; transfer to the ice water. Add the potatoes to the pot and cook until tender, 10 minutes; transfer to the ice water. Drain the vegetables and pat dry. Cut the potatoes in half lengthwise. On a surface, using the flat side of a chef’s knife, mash the garlic and anchovies to a paste; scrape into a large, deep skillet. Add the butter, oil, black pepper and rosemary; bring to a simmer over moderate heat. Nestle the shrimp into the bagna cauda and cook, turning once, until just pink in spots. Cover and simmer until the shrimp are pink all over, 3 minutes longer. Remove from the heat. Arrange the vegetables, scallions and bread on a platter. Using a slotted spoon, transfer the shrimp to another platter. Pour some of the bagna cauda sauce over the shrimp and the rest into a wide bowl. Serve right away with plenty of napkins. Suggested Pairing Mediterranean-inflected dishes, like this shrimp starter, are terrific with lively rosés from the south of France. Rate it Print