Shrimp “Al Ajillo”

Directions Print

For Sofrito Butter Sauce:

1. In a food processor, purée the fresh garlic, bell pepper, red onion, and 1 ounce of cilantro until liquified. Strain all liquid using a fine mesh colander.
2. Add the solids to the thawed butter sauce and bring to a boil, stirring constantly. Remove from heat and keep warm.

For Saffron Aioli:

1. In a sauce pan boil 1 cup of water with a pinch of saffron. Reduce until almost all the liquid is evaporated.
2. Chill the sauce completely, add the mayo, combine and season with salt. Reserve chilled.

For the Iberico Salchichon Couscous:

1. Heat a sauce pan and add the julienned salchichon, cook for 1 min. Add the thawed couscous blend and cook for 2 min. Season to taste.

For Plantain Strips:

1. Peel the plantain and cut into strips using a mandolin. Place in cool salted water immediately to prevent oxidation.
2. Drain and dry in paper towel, fry at 350 degrees for 2 min. Place in dry paper towel and let cool before storing in dry covered container.

For the Shrimp:

1. Peel, devein and remove tail, then slowly cook in the garlic spread with the zest of half a lemon. Once the shrimp are cooked about 4 min, add the remaining chopped cilantro and season with salt. Serve immediately.

To Present the Dish:

1. Place the couscous in the center and top with the shrimp.
2. Sauce half the plate with the saffron aioli, and the other half with the sofrito sauce.
3. Top the couscous and shrimp with the plantain strips.
4. Garnish with the micro cilantro and sliced red chili.