Cooking Ajillo Gambas with José

“Simple ingredients, treated with respect… put them together and you will always have a great dish.” 
— Chef José Andrés

I don’t have a good reason for not cooking recipes from our latest guest chef. Still, after tasting this latest contribution I can honestly say that will undoubtedly try several recipes that stay with my current “easy, good, and classic” cooking goals for the duration of the foot healing process.

I really enjoyed watching José and his daughters in Spain and since I am instructed to sit foot raised for a great deal of time, binge-watching is a super sport to me…and to mention another binge-worthy cooking sport show “Cooking in France” is another new shining example of what one can accomplish in the kitchen without a stick to it recipe in mind. As you well know, I really stray, improvise or adapt a good many recipes that I have made and will without a doubt continue to do so.

Sautéed Shrimp:

  • 1 pound Shrimp White 31/35 peeled and deveined, or your preferred size
  • ¼ cup Spanish Extra Virgin Olive Oil
  • 4 cloves of garlic, peeled
  • 5 Arbol chiles
  • 5 tablespoons of brandy
  • 5 tablespoons lemon Juice
  • ½ cup Brava sauce
  • Kosher salt to taste

Directions: Thinly slice the garlic cloves and set aside. In a large skillet heat the oil over medium heat. Add the garlic and cook until it begins to fry. Add the Arbol chile and cook for 1 minute. Turn the heat up to high and add the shrimp. When the shrimp starts to change color, add the brandy, lemon juice, and brava sauce and stir to combine. Remove from the heat, season with salt, and serve.

Brava Sauce: 

  • 2 tablespoons Vegetable Oil
  • 1-ounce Whole Garlic Peeled and Sliced
  • 2 Arbol Chile
  • 2 tablespoons Sugar
  • 2 tablespoons Spanish Sherry Vinegar
  • 1 tablespoon Tomato Paste
  • 2 pounds Whole Canned Tomatoes (Pureed)
  • 1 tablespoon Spanish Sweet Pimenton
  • Kosher Salt to taste

Directions: In a medium size pot over medium heat, add the oil, garlic, and Arbol chile, and sauté slowly until they start to brown. Add the sugar and stir until it melts. Add the vinegar and tomato paste and cook for a few minutes. Pour in the tomato puree and simmer until almost dry. Add the pimenton and adjust the seasoning with salt if necessary. Strain through a sieve and reserve for later use.

To Serve: 2 tablespoons chopped Parsley

To serve: Stack the shrimp into 5 shallow bowls, garnish with the parsley and serve with a warm laf od bread.

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