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Advieh Shrimp Scampi on Tomato Bread

“ I was eating out in a restaurant last year and decided to order the scampi, not having had the dish in almost a decade. It came out on a nice piece of toasted baguette and the shrimp was cooked just so. Immediately my brain was figuring out ways to improve it.

The result was to add our Advieh spice, which goes so well with things like sweet butter and white wine. I really liked the toast idea, but I needed the flavor to have more contrast than just bread. Then it came to me! The old Spanish style: baguette dredged into fresh tomatoes. Perfect! ” ~Chef Abraham Risho


  • 1Tbs The Silk Road Persian Advieh Spice Blend

  • 1lb shrimp, peeled, deveined, and split lengthwise

  • 2oz butter

  • 1Tbs garlic, minced

  • 2tsp salt

  • 1 lemon, juice collected

  • 2 fl oz white wine

  • 1 roma tomato, peeled, seeded and pureed

  • 1Tbs extra virgin olive oil

  • 1 loaf baguette bread

  • Salt and Pepper to taste

  • 2Tbs minced parsley


  1. Toss shrimp with Advieh and set aside

  2. Melt half the butter in a large sauté pan

  3. Add garlic, gently sauté until aromatized (1 min)

  4. Add shrimp, gently cook until shrimp begin to curl

  5. Season with salt, add lemon juice and white wine

  6. Simmer 2 minutes then add remaining butter. Cook until butter melts then remove from heat

  7. Set oven to 400 degrees. Cover baking sheet with aluminum foil, drizzle with oil

  8. Slice baguette on an angle, dunk each slice into tomato puree, evenly coating each side

  9. Place bread on baking sheet, season each piece with salt and pepper and bake 5 minutes, or until starting to turn golden brown

  10. Place bread in shallow bowl and pour scampi over the top with sauce, sprinkle with parsley to finish

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#Advieh #Persian #PersianAdvieh #Shrimp #Appetizer #Dinner

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