Gambas al Ajillo

Jaleo

Arlington


Gambas al Ajillo

For the Brava sauce:

4 large ripe tomatoes, sliced in half

2 tablespoons Spanish extra virgin olive oil

1 teaspoon sugar

1 bay leaf

½ teaspoon pimentón or Spanish sweet paprika

Pinch of cayenne pepper

1 teaspoon sherry vinegar

Salt to taste

Grate the flesh of the tomatoes over a mixing bowl, discarding skins. Pour grated flesh through a fine mesh strainer to make about 1½ cups of purée. Heat olive oil in a small pan over low heat. Add the purée, sugar, bay leaf, pimentón and cayenne. Increase heat to medium. Cook about 10 minutes until mixture reduces by ¼. Remove from heat, add vinegar and season with salt.

For the shrimp:

¼ cup Spanish extra virgin olive oil, plus extra for drizzling

6 cloves garlic, peeled and thinly sliced

1 pound large shrimp, peeled and deveined

1 guindilla chile pepper

1 teaspoon brandy

1 tablespoon freshly squeezed lemon juice

1 cup Brava sauce

1 teaspoon chopped chives

Salt to taste

Heat olive oil over medium-high heat. Add garlic and sauté about 2 minutes until browned. Add shrimp and chile pepper. Sauté until shrimp are pink. Add brandy and lemon juice. Cook 1 minute. Spoon ¼ cup Brava sauce into the center of 4 plates and drizzle with olive oil. Garnish with chives and salt to taste.

Serves 4

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