Description
The dish is prepared by cooking the shrimp in garlic, oil, white wine, lobster broth, fresh chili paste, asparagus, and cilantro to add flavor. The dish is garnished with scallions and chili and served with hearty pieces of crusty sourdough bread to mop up the garlicky sauce.
Ingredients
7 pieces of fresh jumbo shrimp tail on
1/2 teaspoon minced garlic
1/4 teaspoon salt
2 tablespoons blended oil (90% canola oil 10% olive oil)
1/8 teaspoon fresh cracked pepper
1/2 cup white wine (Chablis or your preference)
1 tablespoon cold butter (unsalted)
1 teaspoon chopped cilantro
1 teaspoon sambal olek (fresh chili paste)
1 tablespoon sliced asparagus
1/4 cup lobster broth
1 teaspoon sliced scallions (for garnish)
2 paper-thin slices Fresno chili (for garnish)
2 to 4 thick slices of sourdough bread
Instructions
- Begin by deshelling and deveining the fresh shrimp. Leave the tail on to retain the moisture and flavor of the shrimp. Then, season with salt and pepper.
- Add 1 tablespoon of blended oil to pan and begin to heat up until you see a little bit of smoke coming off pan remove pan from flame. At this point add the shrimp. Note from the chef: this step is important, so your pan won’t scorch and flame up.
- Return to the heat and sear the shrimp until fully cooked and golden brown (about 3 minutes)
- Next add minced garlic to the pan, and allow to cook briefly. When the garlic becomes a golden-brown color, add the white wine to deglaze pan and release all that beautiful fond (flavorful browned bits that stick to the bottom of a pan after searing)
- Add the sambal olek, lobster broth, and reduce for about 1 minute
- Add cold butter, sliced asparagus, and allow for sauce to simmer and become rich and luxurious
- Next, turn off the heat and add fresh cilantro to the sauce. Set to the side.
- In another pan, add 1 tablespoon of the remaining oil and toast 2 to 4 slices of sourdough bread and set aside.
- In a rimmed plate or shallow bowl, add the shrimp and sauce, garnish with thinly sliced Fresno chili and scallions. Serve with the toasted sourdough for dipping and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Spanish, Cuban