Pintxo de Gambas
Shrimp skewers, garlic, lobster reduction
Server Description
Shrimp sautéed in olive oil with tons of garlic and guindilla peppers
pronunciation
PEEN-CHO DAY GAHM-BAHS ALL AH-HE-YO
runner description
Garlic shrimp
Line up notes
allergies
–
–
Gluten
–
Shellfish
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ingredients
- Shrimp 31-40 sized shrimp: 2 pc per skewer
- Sliced Garlic : 2 T
- Kitchen Brandy: 1 T
- Chopped parsley: 1 T
- Lobster reduction: 1 oz
sourcing
procedure
- Skewer the gambas before the event; 2pc of shrimps per skewer and reserve until needed
- In a small gambas pan, add cold oil, guindilla peppers and garlic and heat over high heat until the garlic starts to sizzle and begins to color, being careful not to burn.
- For a large number of skewers you can use a medium paella pan
- Stir garlic frequently so that it cooks evenly.
- On a sizzle tray, season shrimp with kosher salt and add to pan, shaking pan to cook evenly.
- Cook for 30 seconds, flip the shrimp, add brandy, and flambée
- Once the flamebèe subsides, add 1 oz of Lobster reduction
- Stir well and remove from heat after 45 seconds
- Carefully remove the skewer from the pan and place onto the passed tapas plate or board
critical control points
YIELDS: 1 skewer
PACKAGING
Plateware
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