Pretend Cooking Show: Garlic Shrimp and Gazpacho

Pretend Cooking Show: Garlic Shrimp and Gazpacho

#PretendCookingShow: Garlic Shrimp and Gazpacho. “Spain My Way” is chock full of cannot miss, simple, and elevated recipes by Spain’s favorite, and my hero— @chefjoseandres. Try these two winners for proof!

Gambas al Ajillo (Garlic Shrimp) by @chefjoseandres
Ingredients:
• 1 lb shell-on shrimp
• ¾ cup extra-virgin olive oil
• 6 garlic cloves, sliced
• 2 dried mild red chile peppers, such as chile de árbol
• Kosher Salt
• 1½ tablespoons brandy or sherry (optional)
• 1-2 teaspoons minced fresh parsley

Directions:
1. Remove shells and tails from shrimp and save for stock. Pat shrimp dry with paper towel.
2. Heat oil over medium heat. Add garlic, stirring often, until it begins to turn golden on edges, ~1 min. Add chiles and cook 1 more min.
3. Lay shrimp in pan in one layer for 2 mins, turn over and cook 1 more min. Season to taste with salt.
4. If garlic starts to brown too quickly while the shrimp are cooking, add brandy at the edge of the pan to slow down the cooking. Let simmer for a few seconds, then gently shake the pan to mix the brandy into the oil. Cook 15 more secs and remove from heat.
5. Garnish with parsley and serve with bread to soak up all the garlicky sauce. YUM!

Gazpacho by @chefjoseandres
For soup:
• 2 lbs very ripe plum or Campari tomatoes, quartered
• 1 small green bell pepper, stemmed/seeded/chopped
• 1 medium cucumber, peeled/seeded/chopped
• 1 garlic clove, peeled
• 1½ cups day-old bread, crusts removed, torn
• 4 tablespoon sherry vinegar, divided
• ⅔ cup water
• ¾ cup extra-virgin olive oil, divided
• Kosher salt
For the garnish:
• 3 plum or Campari tomatoes, seeded/diced
• ½ cucumber, peeled/seeded/diced
• ½ green bell pepper, seeded/diced
• Extra-virgin Olive Oil

Directions:
1. Put tomatoes, bell peppers, cucumbers, garlic, bread, 3 Tbsp sherry vinegar, ½ cup oil, and ⅔ cup of water in blender. Blend until smooth. Taste and add remaining vinegar and oil if needed and season generously with salt. Continue to blend until very smooth and emulsified.
2. For extra-smooth soup, strain mixture through a fine-mesh sieve into a pitcher. Refrigerate until well chilled, at least 1 hour.
3. To serve, pour gazpacho into small bowls or glasses and garnish with a spoonful of the diced tomatoes, cucumbers, and bell peppers. Drizzle with a little more olive oil. YUM!