Njuda Garlic Butter Shrimp is so easy to make, uses a handful of ingredients and tastes a little decadent, spicy and delicious. Njuda – or ‘Njuda as it’s written, is a spreadable salami from southern Italy. Here I’ve added it to a simple garlic butter shrimp recipe to elevate it and not only add some bold flavor but also a vibrancy from red of the Calabrian chili peppers, an ingredient in ‘njuda. Use jumbo shrimp, in this case I used jumbo tiger prawns, but use whatever jumbo or colossal shrimp you can find. As there’s little in this recipe apart from garlic, butter, the ‘njuda, parsley and wine and as it’s meant to be served as a starter or appetizer, you want want shrimp that have some meat. Plus they’re infinitely easier to peel.Jump to Recipe
Although I read that ‘njuda is quite spicy hot, I didn’t find that with the brand I used. As it’s the only one I’ve ever tried, I can’t in all honesty tell you they’re all spicy or they’re quite mild. Try a couple of different brands and you be the judge. Any leftovers, spread on a sandwich or baguette with some Italian cheese, cold cuts and some grilled veggies such as eggplant, roasted peppers and zucchini. Or really, you could either just leave it out and enjoy lovely garlic butter shrimp or, add some diced spicy salami in its place. As I’m always keen to try new things, I say just go for it. Oh you can also add it to pasta sauces, especially tomato base sauces. I think that would be quite fantastic. If you want to make the shrimp go further, perhaps add the shrimp and sauce to some fettuccine or other such pasta. So many options.
NJUDA GARLIC BUTTER SHRIMP
- 24 jumbo shrimp, peeled and deveined leaving their tails in tact
- 3 tablespoons olive oil
- A good pinch of sea salt and freshly ground pepper
- 4 garlic cloves, minced
- 1/3 cup dry white wine
- 1/4 cup butter, cubed
- 3 tablespoons ‘nduja or diced spicy salami
- 2 tablespoons lemon juice, plus wedges to serve
- 2 tablespoons chopped fresh Italian parsley
- Lemon wedges, to serve
- Toss the shrimp, 1 tablespoon of oil, salt and pepper together in a large bowl. Set aside for 15 minutes,
- Heat 1 tablespoon of oil in a large, nonstick frying pan over high heat. Add half of the shrimp, arrange in a single layer and cook for 50 seconds before turning to cook the other side for 50 seconds. Remove from the pan. Heat the remaining oil in the same pan. Cook the remaining shrimp the same as the first batch.
- Add the first batch of shrimp back to the pan along with the garlic. Toss for 30 seconds until the garlic smells fragrant. Add the wine and simmer, scraping the bottom of the pan, with a spoon to remove any stuck-on bits.
- Add the butter, ’nduja and juice and stir until the butter is melted. Add the parsley, give it all another stir then tip the shrimp with the sauce onto a serving plate. Serve with lemon wedges and extra chopped parsley to garnish, if desired. Eat while steaming hot.