Gambas All i Pebre
Serves 2
Ingredients
For Pine Nut Picada
- 6 tbsp extra virgin olive oil, divided
- ¼ cup day-old bread, cubed (country bread suggested)
- ½ tsp pimenton (smoked, hot paprika)
- 2 garlic cloves, smashed
- ¼ cup parsley leaves
- ¼ cup cilantro leaves
- 1 tbsp toasted pine nuts
- salt to taste
For Gambas
- 8 (12 count per lb) head-on prawns, peeled & deveined
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, sliced
- ½ tsp chili flakes
- ½ cup shrimp or seafood stock
- 2 tbsp Pine Nut Picada (see recipe above)
- salt & pepper to taste
To Serve
- grilled or toasted bread
How-to
Make Picada
- in a medium size cast iron skillet add 4 tbsp of olive oil. Add the bread and fry until golden on all sides, about 2-3 minutes
- Remove bread from oil into a bowl and sprinkle the pimenton and toss. The residual heat will toast the spice. Toss for about 2 minutes and set aside
- In a food processor, combine the remaining olive oil, the smashed garlic, parsley, cilantro and toasted pine nuts. Begin to pulse the mixture into a coarse meal. Season to taste and set aside
Sauté Gambas
- Season both sides of the prawns with salt and pepper
- In a skillet over medium heat, add 1 tbsp olive oil, the sliced garlic and chili flakes. Toast lightly for 2 minutes
- Place the prawns into the skillet with 2 tbsp pf the Pine Nut Picada and the shrimp or seafood stock
- Bring to a boil over medium-high heat. Cook the bottom sides of the prawns until pink, about 2 minutes
- Flip and cook an additional minute, until the entire prawn is cooked through
- Remove prawns to a plate and set aside for serving
- Heat and reduce the sauce until slightly thickened, about 2 minutes
To Serve
- Pour sauce over prawns and serve with crusty, grilled or toasted bread. Enjoy immediately