Episode 6 Revisited - Shrimp Bruschetta

Today’s recipe is a quick, easy appetizer: shrimp bruschetta. It starts with bite-size shrimp cooked fast in hot oil with plenty of garlic, a handful of herbs, and a little chili for heat. The whole thing comes together in just a few minutes, then gets spooned over lightly toasted ciabatta so all those flavorful juices can soak right in. Ingredients: • About 1/2 pound shrimp, cut into bite-size pieces • 1 large clove garlic, minced • A small handful of herbs, such as basil, thyme, and parsley • 1 Thai chili pepper, seeded if desired • Salt, to taste • A splash of white wine • A squeeze of lemon juice • Roasted red pepper, already cooked • A little butter • Ciabatta, lightly toasted • Olive oil, for cooking To make it, mix the shrimp with the garlic, herbs, and chili first. That way the garlic and herbs are tucked in with the shrimp instead of hitting the hot oil on their own and burning. Add everything to a pan with hot olive oil and let it sizzle. Sprinkle in a little salt and toss it around. Since the shrimp are cut small, they cook very quickly, so keep things moving. Once the shrimp are just about cooked, pour in a small splash of white wine. Let it bubble long enough to cook off the alcohol and concentrate the flavor. Add a little lemon juice to brighten everything up, then turn the heat up if needed so the liquid reduces a bit. Toward the end, stir in the roasted red pepper. Since it’s already cooked, it only needs to warm through. Finish with a little butter, just enough to melt into the pan sauce and give everything a nice glossy finish. Taste the mixture and adjust the salt if needed. Then spoon the shrimp and all those juices over very lightly toasted ciabatta. The bread should be just crisp enough to hold together, but still soft enough to soak up the liquid. The result is bright and savory with plenty of garlic and herbs, a little sweetness from the roasted red pepper, a touch of heat from the chili, and a fresh lift from the lemon. The toasted bread adds just enough crunch while soaking up all the buttery, winey juices.