Pintxo De Gambas Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If not already done, peel and devein leaving tails on for presentation. Lightly score the inner curve so they lay flat on the skewer.

Marinate

In a bowl combine 2 tbs olive oil, minced garlic, smoked paprika, sea salt, black pepper, lemon zest and 1 tbsp chopped parsley. Add shrimp and toss to coat. Let sit 10–15 minutes at room temperature (no longer than 30 minutes).

Skewer

Thread 2 shrimp per small skewer (folding them slightly so they sit flat). For 20 shrimp use 10 skewers.

Cook

Heat a large skillet or plancha over medium-high heat until hot. Add a light film of oil or brush skillet. Place skewers in a single layer and cook 1.5–2 minutes per side, just until opaque and pink and with a light sear (internal temp ~60–63°C / 140–145°F). Do not overcook. Remove from heat and transfer to a warm plate.

Finish shrimp

Brush each skewer lightly with extra-virgin olive oil, sprinkle remaining chopped parsley and a few drops of lemon juice. Keep warm while preparing sauce.

Sauté aromatics

In a small saucepan over medium heat melt 2 tbs butter with 1 tsp olive oil. Add minced shallot and sauté 2–3 minutes until translucent. Add thinly sliced garlic and cook 30–45 seconds until fragrant but not brown.

Build sauce

Stir in tomato paste and cook 30 seconds. Pour in the white wine and bring to a simmer, scraping any browned bits. Reduce by about half (2–3 minutes). Add fish or shellfish stock and the lobster concentrate or chopped lobster meat. Simmer gently for 5–6 minutes to meld flavors and reduce by roughly a third.

Finish and emulsify

Lower heat. Stir in heavy cream and continue to simmer until sauce is slightly thickened (about 2 minutes). Whisk in remaining 1 tbs butter off heat if desired for gloss. Season with salt, pepper and 1 tsp lemon juice. If using lobster meat and you want a smoother sauce, pulse briefly with an immersion blender to incorporate and slightly break down the lobster concentrate.

Adjust consistency

If sauce is too thin, simmer a minute longer; if too thick, stir in a splash (up to 1–2 tbs) of stock. Keep warm but do not boil vigorously.

Place 1 spoonful of the garlic-lobster reduction on each plate or on a communal serving board.

Lay one shrimp skewer across the sauce on each serving spot. Spoon a little additional warm sauce over the shrimp (do not drown).

Garnish with microgreens or extra parsley, a light drizzle of extra-virgin olive oil, and a lemon wedge on the side. Serve immediately while warm.