This dish has deep roots in every Spanish coastal town, but versions of it are just as common today in Cuba and Coastal Latin America as they are in the old country. As with so many other classic Latin dishes, there is a New Orleans cousin. When tucking into a bowl of Gambas, one cannot help but note it’s similarity to New Orleans BBQ Shrimp. Extra Virgin Olive Oil takes the place of Butter in a healthy divergence from our local version.
1 .5 Gal Sauté Pan + Lid
Discarded Shells Bowl
9-12 ea U-12 Gulf Shrimp (head-on, shell peeled from bodies)
3 TB Extra Virgin Olive Oil (Preferably Spanish)
2 TB Garlic (thin-sliced)
.5 ea Lemon (sliced into 5 thin discs)
2 TB Flat Leaf Parsley (chopped)
1.5 TSP Spanish Sweet Paprika
Salt, Pepper, & Crushed Chile Flake to taste
2 C White Wine (I recommend a White Rioja, Txakilona, or Albarino)
Additional 1 TB Extra Virgin Olive Oil
Place the sauté pan over high heat. Add the 3 TB of Extra Virgin Olive oil and the Sliced Garlic. On a plate or bowl, combine the shrimp, Lemons, Paprika, Parsley, Salt, Pepper, and Chile Flake. When the garlic begins to tan in the olive oil, add the entire plate of ingredients, followed by the wine. Place the lid on top and boil for 2-3 minutes. Remove the lid to allow alcohol to burn off. After 1-2 minutes, Shrimp should be cooked through. Pour the entire contents of the pan into a serving bowl. Test for seasoning and drizzle the remaining 1 TB of Extra Virgin Olive Oil on Top. Serve immediately, preferably with crusty bread or a side of rice.]]>
Gulf Shrimp, Maduro Relleno, Chayote-‐Coconut Slaw, Salsa Criolla
For the Relleno:
4 Maduros (ripe plantains)
5 LA Gulf Shrimp (’36-‐40’ size)’
1.5 TB Nikkei Sauce*
2 sheets Parchment Paper
1. Place the plantains between the sheets of parchment paper and pound them flat with a mallet or the bottom of a small sauté pan. Form the mash into a rectangle.
2. Poach the shrimp in boiing water for 2 minutes. Cool in an ice bath. When chilled, finely chop the shrimp.
3. Remove the top sheet of parchment paper. Spread the chopped shrimp in a line across the center of the rectangular mash. Pour the Nikkei Sauce all over the mash.
4. Using the bottom parchment paper as a sushi roller, fold the mash over the shrimp and form into a tube resembling a sushi roll. Twist in the end to pack the roll tight. Refrigerate for at least one hour before serving.
3 TSP Soy Sauce
1 TSP Aji Amarillo Paste
2 TSP Dijon Mustard
1.5 TSP Fresh-‐Squeezed Lime Juice
Combine all ingredients in a mixing bowl and whisk together.
For the Chayote-‐Coconut Relish:
1 Chayote (aka Mirliton)
.5 Cup Red Bell Pepper (seeded and finely julienned)
.25 Cup Red Onion (finely julienned)
2 TB Coconut Milk
2 TB Canned Grated Coconut
1 TB White Vinegar
1 TB EVOO
1 TSP Fresh Ginger (grated)
Salt, Pepper, & Chile Flake to taste
1. Cut the chayote into quarters. Cut out the core and slice the remainder on a mandolin at about the width of a house key.
2. In a mixing bowl, combine all ingredients. Refrigerate for 20 minutes.
1 Red Onion (julienned)
1.5 TB Aji Amarillo Paste
1 OZ White Vinegar
.67 C Fresh-‐Squeezed Lime Juice
.125 Bunch Fresh Cilantro
Salt and Pepper
1. Sweat Red Onion in EVOO over low heat until translucent.
2. Move to blender and combine all ingredients EXCEPT Cilantro. Blend until smooth.
3. Add Cilantro and pulse a few times until Cilantro is chopped up but still distinguishable from the sauce. Season to taste and refrigerate.
For the Fish:
7 OZ Fillet Black Drum (Blood-‐Line and Pin-‐Bones Removed)
Salt and Pepper
3 TB Cooking Oil
1 TSP Butter
1. Select a sauté pan large enough for the fish fillet to lay flat across the base. Add the cooking oil and heat until the oil
begins to smoke slightly.
2. Lay the fish into the pan and return to heat. Cook 30 seconds, then add butter and immediately move the pan into a 500 degree oven.
3. Cook 5 minutes.
Fillet should be nearly cooked through, but still a little raw on top. Remove the fish from the pan and place on a resting rack.
To Assemble the Dish:
1. Place the Relleno in a 350 degree fryer. After 4 minutes, the outside should be a deep, dark brown color. Remove and sprinkle with salt. Cut the relleno into two equal size pieces and place them in the center of the serving plate.
2. Encircle the relleno with Salsa Criolla.
3. Reheat the sauté pan for the fish until it is starting to smoke once again. Place the fish, raw side down, into the pan and finish cooking it. Remove from the pan and place it, brown side up, on top of the relleno.
4. Pinch a healthy portion of the Chayote-‐Coconut Relish between your fingers and remove it from the dressing. Balance it on the fish fillet.
Ingredients – (Serves 4)
1 pound freshest available Louisiana fish filet
1 large red onion
2 ea. Habanero peppers
1 cup fresh squeezed lime juice
Salt to taste
12 ea. salt crackers
Dice fish into quarter by quarter inches. Place into a glass or stainless steel bowl. Small dice the onions, squeeze limes and fine dice the habeneros. Add all the ingredients together and season to taste with salt. Chill for 3-4 hours, taste again for salt and serve with crackers.]]>
24 shucked oysters
2 cups cooked spinach
4 links ground Spanish chorizo
3 T chopped garlic
½ med chopped onion
½ c bread crumbs
½ c grated Manchego Cheese
salt and pepper
Brown chorizo with onions and garlic in a little olive oil. Cool mixture. Chop cooked spinach and add most of the cheese and breadcrumbs. (Save a little to top off before baking) add cooled chorizo mix and season to taste with salt and pepper.
In individual ramekins or a baking pan half fill with mix and put oysters on top. Cover with remaining mix and sprinkle with rest of breadcrumbs and bake in 400 degree oven till brown.
4 T Spanish paprika
6 T chopped garlic
¼ c olive oil
6 cups water
6 oz shredded Manchego cheese
4 pieces stale bread
chopped flat leaf parsley
salt and pepper
Sweat garlic in oil till slightly toasted.
Add paprika and stir.
Add water and simmer 20 mins. When ready to serve, crack eggs carefully into simmering soup and cook till soft set. Check seasoning and pour into bowls with cheese and bread. Garnish with parsley.