(All-i-Pebre de Gambas)
½ CUP EXTRA VIRGIN OLIVE OIL 1 CRUSTY ITALIAN BREAD – crust removed and sliced 3” thick | 8 GARLIC CLOVES – peeled; 4 crushed, 4 minced 1 TBS FRESH PARSLEY – minced |
1 CUP SLICED BALNCHED ALMONDS – toasted | 2 CUPS FISH STOCK 1 BAY LEAF |
½ TSP CAYENNE – or more as desired | SALT AND GROUND BLACK PEPPER |
16 JUMBO SHRIMP – unpeeled |
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Heat oil in a large skillet over medium-low heat. Add the crushed garlic and cook for 10 minutes. Remove garlic with a slotted spoon and discard.
Increase heat to medium, add bread rounds (for best results choose a crusty bread that is about 3-inches in diameter) and fry, turning once, until browned – about 2 minutes on each side. Remove the pan from the heat, reserve oil in skillet and drain bread on a cooling rack or paper towel.
Break bread and scoop into a food processor. Add minced garlic, parsley, almonds and 3 tbsp. stock, then puree to make a fine paste.
Carefully pour remaining stock into skillet (be careful as it might splatter). Add bay leaf and cayenne and season to taste with salt and pepper. Simmer over medium heat for 10 minutes.
Stir in the bread paste, mix well and taste to adjust seasonings. Add the shrimp and simmer just until pink and firm to the touch – about 5-6 minutes. Discard bay leaf and serve in bowls with toasted crusty bread.
Note: This is a dish originally from Valenica, where it would traditionally be made with eel or crayfish caught in the rice marshes. Also, a whole hot chile would be added to the sauce.
BUON MANGIATA!
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