Gambas Rojas Sujime with Queso Viejo. What could possibly go wrong? Here’s another recipe for your inner chef to actualize itself from within! Make sure you grab your gambas from a reputable supplier like Gambas Palamos. If its all to much, of coarse get in touch and we’ll whip it up for you
500g Gambas, Shelled, deveined and brined in 10% salinity for 10 minutes.
1 Shallot minced
10 g ginger
100g Chives, miced
Extra virgin olive oil, infused with shiso and ginger overnight
200g Heavy cream
40g dill, minced
Zest of 1 lime
Block of Queso Viejo
Sea salt and freshly ground black pepper
Maldon Sea Salt
Juice the lime and microplane the ginger. Toss together and strain through a chinois. Mix the brined gambas with the seasoned lime juice and shallots and set aside in the fridge for 30 minutes. Lay a layer of plastic wrap on a flat surface and layer half of the shrimp on top. Cover with another layer of plastic wrap and with a heavy bottomed pan, flatten with an outward motion the shrimp to achieve a flat disk. Transfer from the plastic wrap onto a plate. Top with seasoned olive oil and Maldon salt. Whip cream with lime zest and minced dill, salt and pepper. With a microplane, shave enough queso viejo to cover the gambas carpaccio and scatter minced chives over the gambas. Top with a quenelle of dill creme fraiche.
1 Sweet potato, peeled and sliced 1/16” thin, washed in cold water
Heat canola oil to 168 degrees C and fry in batches
Drain when cooked through. Heat oil to 190 degrees C and fry until crisp. Season with salt and vinegar powder. Gambas Rojas with Queso Viejo for the people!