Recipe: Shrimp Alhinho
Chef: George Mendes
Restaurant: Aldea, Lupulo, Bica, New York
As needed extra virgin olive oil
20 large (20/30 count) shrimp, peeled and deveined
6 ea garlic cloves, minced
1 1/2 teaspoons pimenton (sweet smoked paprika)
1 tablespoon fresh parsley leaves, chopped (plus more for garnish)
1/2 teaspoon fresh lemon juice
1 cup (or to taste) shrimp essence
Garnish paprika filaments
*Paprika filaments look like extra-long saffron threads and add a hint of spice to the dish. You can find them online or at specialty stores.
Heat a large skillet over high heat until very hot. Lightly coat the bottom with oil and heat until lightly smoking. Add half of the shrimp in a single layer. Cook just until golden and orange, about 10 seconds, then flip them quickly. Cook for 10 seconds more, and immediately transfer to a plate. Repeat with the remaining shrimp.
Reduce the heat to medium-high and add 1/4 cup more oil. Add the garlic and cook, stirring until lightly golden, but not browned (about 2 minutes). Stir in the pimentón, then return the shrimp to the pan. Adjust the heat to bring the oil to a slow bubble and poach the shrimp for 1 minute. Fold in the parsley, cilantro, and lemon juice. Divide the shrimp among four serving plates. Spoon the pan sauce with the garlic and herbs over the shrimp. Spoon the shrimp essence over and around the shrimp. Garnish with paprika filaments and more cilantro.