This Quick Shrimp Recipe Comes With a Delicious Bonus

This Quick Shrimp Recipe Comes With a Delicious Bonus
This Quick Shrimp Recipe Comes With a Delicious Bonus

SPECIAL OIL Prepare an extra batch of rosemary butter and store it in the freezer.



Kitty Greenwald

31. December 2020. 6:09 a.m. Eastern time

Chef: Rebecca Wilcomb


Michael Hooverler.

Your restaurant: Gianna’s in New Orleans.

What she’s known for: She cooks in honour of her Italian grandmothers, including her own, after whom the restaurant is named. Pure ingredients, the best local products and seafood from the Gulf.


Rebecca Wilcomb.

Talk about the ingredients. On the site


In her New Orleans restaurant, she is known for her high standards of delivery and the way she understands and mixes these impeccable ingredients.

This delicious stir fry, their ultimate slow food fast recipe, starts with a local catch. I love shrimp and I love to show off our seafood, said Ms. Wilcombe. It combines shrimp with cauliflower and accentuates the softness and subtlety of both. First she roasts the cauliflower in the oven to balance the natural sugars. Then she baked the cauliflower and the shrimps with the crispy sliced almonds. A complex butter with rosemary, capers, garlic and lemon peel hides the rest of the ingredients in an aromatic and spicy glaze.

This oil freezes well, Wilcombe said, so keep a batch on hand to mark other seafood, steak and poultry. Here it complements the shrimps, which are the real star of this recipe, without suffocating them. Buy fresh and avoid overfilling the pan while cooking, Wilcombe warned as this lowers the temperature and prevents normal burns. Also keep an eye on the clock. Cooking over shrimp is a big no-no, according to the chef. It only takes a few minutes to obtain the right delicate texture. In fact, all dishes are prepared quickly, no matter how simple and elegant they may be.

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  • 2 cups coarsely chopped cauliflower florets
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons oil, room temperature
  • 1 teaspoon finely chopped rosemary
  • 1 tablespoon capers, lightly chopped
  • 1 teaspoon chopped garlic
  • 1 lemon, peel and juice
  • 1½ peeled shrimp fishing
  • ¼ cup of coarsely chopped almonds
  • 1 tablespoon parsley


  1. Preheat the oven to 450 degrees. Mix the cauliflower with a tablespoon of oil and a pinch of salt. Sprinkle cauliflower on baking trays and fry until browned and firm to the bite, about 15 minutes.
  2. Meanwhile, make a mixed oil: In a small bowl or food processor, process butter, rosemary, capers, garlic and lemon peel until well mixed. Cover and leave to cool for at least 10 minutes.
  3. Dry the shrimps and season them with salt and pepper. Place a large frying pan on high heat. Add the rest of the butter once it is hot. Add the shrimps to the pan, spread them evenly in a single layer and fry them for 2 minutes on one side. Add cauliflower, almonds and mixed butter. Cook, stir, until the shrimps are done and the oil is completely covered, 1 to 2 minutes. If the pan seems dry, add a little water to stretch the butter glaze. Add the parsley and season with salt and lemon juice. Serve immediately.

-Customized by Rebecca Wilcomb. -Customized by Rebecca Wilcomb.

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