There is an amazing restaurant tucked away in downtown Charleston, SC called Chubby Fish. It’s a warm and friendly place that has the feel of a neighborhood meeting spot that delivers ever changing specials. They do not take reservations but its a cozy place to wait at the bar and have a glass or two and a snack. The menu changes often but the blowfish tail tempura is a great sharing snack as you watch the kitchen hum away.
One night they had a shrimp toast with Chinese sausage and it was a real winner. I tried to recreate it and fell flat on presentation but was a big win on flavor so I turned the entire delicious
But until you make it to Chubby Fish, you can try our version of their great dish.
Ingredients
- 12 tablespoons unsalted butter and more for grilling the bread
- 1/2 cup shallots, finely chopped
- 1 teaspoon red pepper flakes (depending on how spicy the sausages are)
- 2 tablespoons of fresh thyme leafs, finely chopped
- 1 1/2 cup dry white wine
- 2 lemons, juiced
- 6 tablespoons Worcestershire sauce
- 2 pounds uncooked large shrimp, heads on
- 1 pound bucatini pasta
- 1/2 cup chives, chopped finely
- 1 pound Marguez sausage, sliced
- 1 crusty baguette from a bakery, cut into long thick diagonal slices, and spread butter at room temperature on both sides
Making It
- In a large skillet over medium heat, drizzle olive oil then cook the sliced marguez sausages until just pink, remove the meat and set aside, add the butter and sauté the thyme, garlic and shallots for 1-2 minutes, turn the heat to high and add the Worcestershire sauce, wine, lemon juice, bring to a boil and reduce by half, add the shrimp and cook for 4-5 minutes, remove the shrimp and place in the bowl with the sausages
- In a separate pot, boil salted water and add the bucatini for 6 minutes and finish off in the sauce, when the pasta is done season with the kosher salt and freshly ground black pepper. Pour over shrimp and sausages, toss, top with chives and red pepper flakes to taste
- Do a light wipe of the skillet, heat over medium flame and grill the bread on both sides then plate and spoon the shrimp sausage pasta mix on top, spoon extra sauce on top and serve with towelettes and side bowls for the shells
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