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
