Recipe: Your 3rd Spot’s Grilled Gulf Shrimp Toast
Photo credit: Brandon Amato
Bring the bold, vibrant flavors of Your 3rd Spot into your home kitchen with this recipe for their popular grilled gulf shrimp toast. This dish delivers a restaurant-quality experience without requiring expert-level skills, making it an ideal choice for home cooks looking to impress.
Thick-cut sourdough provides a crunchy, sturdy foundation for sweet domestic shrimp while a rich Calabrian chili butter sauce provides a bright and spicy kick. Whether served as a shared appetizer or a light main course, this dish is designed to be warm, generous and perfect for enjoying straight from the platter.
Grilled Gulf Shrimp Toast
From Your 3rd Spot | Serves 4
Ingredients
For the shrimp
1 1/4 pounds large domestic Gulf shrimp (16/20 count), peeled and deveined
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil
For the Calabrian chili butter sauce
8 tablespoons unsalted butter
2 tablespoons Calabrian chili paste
2 tablespoons capers, drained
1 small garlic clove, finely grated
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon honey
2 tablespoons chopped chives
1/2 teaspoon kosher salt
2 tablespoons water (as needed to loosen)
For the toast
4 thick slices sourdough bread
2 tablespoons unsalted butter
1 tablespoon olive oil
To finish
1 tablespoon extra chives
Flaky sea salt
Lemon wedges (optional)
Method
Make the sauce: Melt the butter in a small saucepan over low heat. Add the chili paste, capers and garlic, stirring for 1 to 2 minutes until fragrant. Stir in the lemon juice, zest, honey, kosher salt and chives. If the sauce is too thick, add water to loosen it. Keep warm over the lowest heat possible and do not boil.
Season the shrimp: Pat the shrimp dry and toss them with sea salt, pepper and olive oil.
Toast the bread: Heat butter and olive oil in a large skillet or griddle over medium heat. Toast the sourdough slices for 1 to 2 minutes per side until deep golden and crisp.
Cook the shrimp: In the same pan or a grill pan over medium-high heat, cook the shrimp for 1 1/2 to 2 minutes per side until they are just opaque and lightly charred.
Build the dish: Arrange the toasted sourdough on a platter or in shallow bowls. Evenly divide the shrimp over the bread and spoon the warm butter sauce generously over the top.
Finish: Garnish with extra chives and a pinch of flaky sea salt. Serve immediately.