Gambas al Ajillo Mamá Pepa
(Mother Pepa's Garlic Shrimp)
3/4 pound small shrimp, shelled
Kosher or sea salt
5 tablespoons extra virgin olive oil
3 tablespoons minced garlic
2 tablespoons minced fresh parsley
2 tablespoons amontillado (medium-dry) sherry
Sprinkle the shrimp with salt and let sit for 10 minutes.
In a shallow casserole, preferably earthenware (cazuela), heat the
oil with the garlic and parsley until the garlic begins to sizzle.
Add the shrimp and stir until they are opaque
Add the sherry, salt to taste, and cook over medium heat for a minute
or two until the sherry evaporates and the sauce thickens slightly.
Serve immediately, in the casserole.
Pan con Tomate y Anchoa
(Garlic, Olive Oil, and Fresh Tomato on Toasted Bread)
1 1/2 pounds very ripe and flavorful tomatoes, preferably plum
tomatoes, split in halves crosswise
2 large garlic cloves, mashed to a paste
4 tablespoons best quality fruity extra virgin olive oil, plus more
Kosher or sea salt
Good quality French-style loaf, split in half and halves cut in 4-
8-16 best-quality anchovy fillets preferably jarred, optional
With a coarse grater held over a bowl grate the tomatoes down to the
Pour off any excess liquid
Add the garlic, olive oil, and salt to taste (the mixture should be
Let sit for a few minutes to meld the flavors.
Lightly toast the split bread and drizzle with olive oil.
Pour the tomato mixture into a serving bowl and arrange the bread and
anchovies, if using, on plates.
Let each guest spread the tomato mixture on the bread and top it off
with one or two anchovy fillets.
CEVICHE OR CITRUS-MARINATED FISH
1 pound white-fleshed fish fillets, cut
into bite-sized chunks
Juice of 6 to 8 limes
2 to 3 ripe tomatoes, diced
2 fresh green chilies, such as jalapeno or
serrano, de-seeded and thinly sliced
1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
1 small onion, finely chopped
Salt and pepper,
Place the fish in a non-metallic dish, add the lime juice and mix
well. Marinate in the refrigerator for 5 hours, or until the
mixture looks opaque. Turn from time to time so that the lime juice
permeates the fish.
An hour before serving, add the tomatoes, chilies, oregano, olive
oil, and onion, then season with salt and pepper to taste.
About 15 minutes before serving, remove from the refrigerator so that
the olive oil comes to room temperature.
May be served on fried crisp corn tortilla or piled up on halved
avocatoes, with sliced mango, papaya, or grapefruit on the side and
sprinkled with fresh cilantro.
I think that I would like to make this with HOT chilies...
MILD RED CHILI SAUCE
5 large fresh mild chilies, such as ancho
2 cups vegetable or chicken stock
1 tablespoon masa harina, pureed with enough
water to make a thin paste
Large pinch of ground cumin
1 to 2 garlic cloves, finely chopped
Juice of 1 lime
Using metal tongs, roast each chili over an open flame until the
color darkens on all sides. Or you can put them under a preheated
broiler, turning them frequently.
Put the chilies in a bowl and cover them boiling water. Cover and
leave to cool.
Meanwhile, put the stock in a pan and bring to a simmer.
When the chilies have cooled and are swelled up and softened, remove
from the water with a slotted spoon. Remove the seeds, the cut or
tear into pieces and process in blender to a puree, then mix in the
Add the masa harina, cumin, garlic, and lime juice. Bring to a boil
and cook for a few minutes, stirring until the sauce has thickened.
Adjust the seasoning and serve.
Makes 1 1/2 cups.
I think that this one might be good with barbeque, especially chicken.
FRESH PINEAPPLE SALSA
1/2 ripe pineapple
Juice of 1 lime or lemon
1 garlic clove, finely chopped
1 scallion, thinly sliced
1/2 to 1 fresh green or red chili,
deseeded and final chopped
1/2 red bell pepper, de-seeded and
3 tablespoon chopped fresh mint
3 tablespoon chopped fresh cilantro
Pinch of salt
Using a sharp knife, cut off the top and bottom of
the pineapple. Place upright on a board, then slice
off the skin, cutting downward. Cut the flesh into
slices, halve the slices, and remove the cores, if
desired. Dice the flesh.
Place the pineapple in a bowl and stir in the lime juice,
garlic, scallion, chopped chili, and red bell pepper.
Stir in the chopped fresh mint and cilantro. Add the
salt and sugar and stir well to combine all the ingredients.
Chill until ready to serve.
Variation: Substitute the pineapple with 3 juicy
oranges, peeled and divided into segments.