José Andrés Shares Holiday Recipe: Gambas al Ajillo, Sautéed Shrimp with Garlic and Guindilla Pepper

Have you ever wanted to cook just like José Andrés? This holiday season, you can! One of the most celebrated chefs in the world has shared a special recipe with Jetset Times, making sure our readers can show-off worldly culinary skills in the next few weeks. Now we can all celebrate and welcome a New Year with Chef’s Gambas al Ajillo, Sautéed Shrimp with Garlic and Guindilla Pepper (5 Servings). This is sure to make your guests yearning for more, here is how it’s done:

Sautéed Shrimp:

1 pound Shrimp White 31/35 peeled and deveined, or your preferred size

Shrimp at Jaleo Tapas Bar by Jose Andres¼ cup Spanish Extra Virgin Olive Oil

4 cloves of garlic, peeled

5 Arbol chiles

5 tablespoons of brandy

5 tablespoons lemon Juice

½ cup Brava sauce (Recipe Below)

Kosher salt to taste

Directions: Thinly slice the garlic cloves with a knife, mandoline or slicer 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 1 minute. Turn the heat up to high and add the shrimp. When the shrimp starts to change color, add the brandy, lemon juice and brava sauce and stir to combine. Remove from the heat, season with salt and serve.

Chef Jose Andes_9891 FINAL Credit Jason Varney-smallBrava Sauce: 

2 tablespoons Vegetable Oil

1 ounce Whole Garlic Peeled and Sliced

2 Arbol Chile

2 tablespoons Sugar

2 tablespoons Spanish Sherry Vinegar

1 tablespoon Tomato Paste

2 pounds Whole Canned Tomatoes (Pureed)

1 tablespoon Spanish Sweet Pimenton

Kosher Salt to taste

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

To Serve: 2 tablespoons chopped Parsley

Procedure: Stack the shrimp into 5 shallow bowls, garnish with the parsley and serve.

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