Jose Andres' Garlic Shrimp

 

Today I'm sharing Jose Andres' Gambas al Ajillo, also known as Garlic Shrimp. 

I've made a lot of garlicky shrimp recipes with chiles:

Emeril's Garlicky Sizzling Shrimp

Giada's Calabrian Shrimp

Madhur Jaffrey's Shrimp with Garlic and Chiles

Half Baked Harvest's Jalapeno Garlic Butter Shrimp

Jose Andres' Garlic Shrimp

and...Rick Bayless' Quick Fried Shrimp with Sweet Toast Garlic

I can tell you that all the versions are similar. They all call for shrimp, garlic, chiles of some kind, and some kind of citrus.

Some versions of this dish have way more garlic and some have less. I prefer way more garlic. There's just something about that in your face garlic flavor that really makes the shrimp sing.

If you prefer a more mild garlic flavor, than Jose's recipe would be a good one to try. His version is a good solid recipe, but it definitely has mild flavors. You could always double the garlic for more garlic flavor, but I wanted to try it as written the first time around. 

Lately, I've been thinking about dishes I've made over the years and comparing them when I can. Hence, last week's throwdown. I have to say that if I'm going to make a garlicky shrimp then there's only one recipe out there for me.

It's Rick Bayless' Quick Fried Shrimp with Sweet Toasty Garlic - click here for the link-

Rick's version (pictured above) has two whole heads of garlic cooked down for 30 minutes until it gets all sweet and toasty. There is so much wonderful aromatic garlic flavor in each and every bite! I made it back in 2012 and I still remember eating it straight out of the pan!

Jose Andres' Garlic Shrimp

Adapted from People.com

by Jose Andres

Serves 1-4

1/4 cup Spanish or Italian extra virgin olive oil

4 garlic cloves, thinly sliced

5 dried chilis de arbol or 1/2 teaspoon crushed red pepper

1 pound peeled and deveined raw shrimp with tails

5 tablespoons brandy

5 tablespoons fresh lemon juice (from about 2 lemons)

1/2 teaspoon kosher salt

Chopped fresh flat-leaf parsley

Heat the olive oil in a large skillet over medium heat. Add the sliced garlic, and cook, stirring occasionally, until the garlic begins to sizzle, about 2 minutes. Add the chilis or crushed red pepper flakes, and cook stirring occasionally, 1 minute.

Increase heat to high, and add shrimp to skillet. When shrimp start to change color, about 1 minute, stir in brandy and lemon juice. remove from heat, and season shrimp with salt. Stir to combine. Sprinkle with chopped parsley, and serve immediately.

A Taste of Spain @ I Heart Cooking Clubs

José Andrés' Sausage with Cabbage #RecipesForThePeople

 

There are dishes that serve a family and then there are dishes that serve an army. Sausage and Cabbage is a recipe that serves an army. I was thrilled to see that Jose Andres has a very loose recipe for Sausage with Cabbage on his website. Cooks can literally make the recipe however they choose using his bare bones recipe.

You need only four ingredients to make this hearty and satisfying dish: Italian sausage, cabbage, onion  and garlic. Jose calls for sesame seeds and Pimenton, and they do add some pizazz, but are not totally necessary.

Cut the sausages or leave them whole. Chop the cabbage or cut it into thin slivers. Peel the garlic or don't. I like Jose's plan. He doesn't give you explicit instructions about chopping or amounts. It's your kitchen, he says. You're the cook. You make it your own!

 We love Italian sausage in this house and really enjoyed this recipe. We found it hearty and satisfying and absolutely perfect for this time of year. Total comfort food and more than enough to go around.

Sausage and Cabbage

Adapted from Jose Andres

Serves many

What You'll Need:

Sausages

Onion

Garlic

Cabbage

Sesame seeds

Paprika

Olive Oil

The Recipe: You'll need some sausages, any kind. Then also onion, garlic, cabbage, sesame seed and paprika. The amounts are up to you (I used 5 sausages, 1 head of cabbage, 1 onion, 5 cloves of garlic, etc.) Start the oil in a large pan (the cabbage will need lots of space). Start with oil in the pan and lots of garlic (peeled or unpeeled, chopped onion. Add the sausage and saute so it's browned on all sides, and add some spices...pimenton, salt, anything old in your pantry that you want to get rid of.

Add the cabbage and keep stirring, then add some sesame seeds, if you have them. Saute until the sausage is cooked, and then at the end add some wine or whatever you're drinking. Write your own recipe he says! Then serve it!

Foods To Feed An Island @ IHCC
 

The Recipe That Won Over Tiktok {The Best Way To Make Eggs by Chef Jose Andres}

 Dear People Of The World, 

Today I share with you Chef Jose Andres' Best Way To Make Eggs. Chef Andres is a big fan of making videos on Tiktok. In fact, his video sharing the best way to make eggs has been viewed over 2 million times! Try as a might, I cannot add the video here, but here is an article about Chef Andres' eggs.

Chef Andres begins with a pan that is ovenproof and he coats the bottom of the pan with a generous amount of butter.

He then layers in a generous amount of shredded mozzarella cheese, salt, pepper, 4 cracked eggs, and a layer of milk. He does not specify amounts. From what I could see, it was enough cheese and milk to coat the bottom of the pan each time. He tops that with some cheddar cheese and then coats pieces of bread in oil and throws it all in the oven at 350F for 5 minutes. I don't know what kind of oven Chef Andres has, but mine needed a little more time, closer to 15 minutes (toast is done in about 5 minutes). 

The result is a very quick ooey gooey cheesy egg dish that can be enjoyed on toast, dipping and enjoying straight out of the pan, if you so dare. 

Love, 

Kim

Welcome Chef Jose Andres to IHCC!