Gambas al Ajillo

It has been such a long time since I posted a recipe.  I thought with the little one in Kinder I would have a little bit more time.  The Mr. and I were able to take a little break and go to one of our favorite places.  There we experienced some amazing dishes and I wanted to try and recreate one of them.  Though it wasn't exactly the same it was definitely a starting point.  Indulge!

INGREDIENTS

FOR THE SHRIMP:

1 pound Shrimp, peeled and deveined

¼ cup Spanish Extra Virgin Olive Oil

6 cloves of garlic peeled

5 Arbol chiles

5 tablespoons of brandy

5 tablespoons of lemon

Kosher salt to taste

2 tablespoons of cilantro to serve

FOR THE BRAVA SAUCE:

2 tablespoons olive oil

4 garlic cloves peeled and sliced

2 arbol chiles

2 tablespoons Spanish sherry vinegar

1 tablespoon tomato paste

2 cans of pureed tomatoes

1 tablespoon smoky paprika

Kosher salt to taste

DIRECTIONS

FOR THE SHRIMP:

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 another minute.

Turn the heat up to high and add the shrimp.  When the shrimp starts to change color add the brandy, lemon juice, brava sauce (recipe below) and stir to combine.  Remove from heat and season with salt.

FOR THE BRAVA SAUCE:

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 paprika and adjust seasoning with salt if necessary.  Strain through a sieve and reserve for later use.

Stack the shrimp into shallow bowls, garnish with the cilantro and serve.