loquita’s gambas al ajillo
replica #001 — loquita, santa barbara, july 2023. gambas al ajillo with a negroni on the side: simplicity and elegance, a touch of sweetness, a hint of spice. serves 2.
salsa brava
ingredients
1 bell pepper
3 tomatoes
1 sweet onion
2 tbsp olive oil
1 tbsp cayenne
method
finely chop everything, toss with the cayenne and olive oil, then roast at 375°f (190°c) for 45 minutes until soft and slightly burnt.
blend the roasted vegetables in a blender or food processor until smooth.
gambas al ajillo
ingredients
20–24 peeled jumbo shrimp
12 garlic cloves, finely chopped
2 tbsp olive oil
1 tsp cayenne
1/4 tsp white pepper
1 tbsp crushed red pepper
1/2 cup salsa brava
1–2 tbsp dry white wine
a few pinches of parsley
rustic bread, to serve (loquita uses ciabatta)
method
sauté the garlic in the olive oil until fragrant and golden. add the shrimp and all the spices.
cook the shrimp over medium heat until pink and opaque.
add the salsa brava and the white wine over high heat and stir until the shrimp are coated. remove from the heat and let sit for 2 minutes.
garnish with parsley and serve with bread for the sauce.
the step-by-step photos are on the replica project page · loquita, santa barbara. x
