Grilled head-on shrimp with anchovy butter from Prune (page 53) by Gabrielle Hamilton

  • heavy cream
  • butter
  • shrimp
  • canned anchovies in oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on October 12, 2015

    I think the photo is misleading, as she makes such a point of how very dark and very brown the anchovies should be, then it looks like they are plated with pale, clarified butter. Anyway, we thought this was very good. Of course, you have to love anchovies. And butter. And shrimp. And we do. Eating shrimp in-shell is always a little messy, especially if they are small, so I wouldn’t serve this at a white-tablecloth dinner, but it was great for a casual seaside meal. Photo and complete write-up here:

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