Eat This Now: Birra’s Shrimp

I went to Passyunk Avenue’s new Birra this weekend with the intention of trying the pizza. I did try the pizza. And it was very good. But the real star of the meal had to be the $18 bowl of to-die-for shrimp, which are now officially my favorite version of the crustaceans in town. (Sorry, Sid Booker.)

Chef Andrew Fox brings the head-on shrimp in from Marvesta Shrimp Farms in the northern Chesapeake. He roasts them with an anchovy-caper butter in the restaurant’s 650-degree Montague pizza oven, where all of Birra’s hot platters are cooked (with the exception of the mussels).

After a few minutes in the oven, the shrimp are topped with a touch of panko and lemon zest and served with toasted slices of baguette from neighboring Artisan Boulanger Patissier, perfect for soaking up the schmutz that’s left behind, which may actually be better then the shrimp themselves. Close call.

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  • no

    At that price I want the head and legs removed.

  • Victor Fiorillo

    I dunno, I sucked the heads.

  • Dave

    No heads and legs? They both add incredible flavor and depth to any dish. Plus, sucking the heads is like slamming a seafood shooter. Other wise, might as well just eat a shrimp ring.

  • diParma

    At that price, I want the head and legs included. Shrimp heads are awesomely delicious. I rarely leave them on the plate.

  • gross

    Most definitely remove the eyes!!!! Ewh!

    Visited last friday! Pizza was good! Very poor use of space? Why does the bar come out that far, the waitstaff can’t even squeeze by between those seated at the bar and tables!