Gambas al Ajillo
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
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Ingredients
- 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
- 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
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