Gambas* Recipe

Parboil and roast

Place halved baby potatoes in a pot of salted cold water. Bring to a boil and simmer until just tender when pierced, 8–10 minutes. Drain well and allow to steam-dry for 2 minutes. Toss potatoes with 2 tablespoons olive oil, smoked paprika and 1 teaspoon salt. Spread in a single layer on a rimmed baking sheet and roast at 220°C (430°F) for 20–25 minutes, turning once, until golden and crisp. Remove from oven and sprinkle with chopped parsley. Keep warm.

Char the whole red peppers directly over a gas flame, under a broiler, or on a hot grill until skins are blackened and blistered all over, about 8–12 minutes, turning frequently. Transfer to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. Peel off skins, remove seeds and membranes, and slice into 1 cm (½ inch) strips. Toss with 1 tablespoon olive oil and ¼ teaspoon salt. Set aside at room temperature.

Make the emulsion

In a tall container or bowl, combine 2 egg yolks, 1 grated garlic clove, 2 tablespoons aji amarillo paste, 15 ml lime juice and ½ teaspoon salt. Whisk briefly to combine. Very slowly and steadily, drizzle the 200 ml neutral oil into the yolks while whisking constantly (or use an immersion blender at the bottom of the container and lift slowly) until a thick mayonnaise forms. If it becomes too thick, whisk in up to 1 teaspoon cold water to loosen. Taste and adjust salt, lime, or aji amarillo to balance heat and acidity. Refrigerate until ready to use; bring to room temperature before serving if chilled.

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with ½ teaspoon salt and ¼ teaspoon black pepper.

Sear shrimp and build sauce

Heat 6 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the 6 sliced garlic cloves and cook, stirring, until fragrant and just golden (about 30–45 seconds) — be careful not to burn. Add 2 tablespoons aji amarillo paste and stir for 15–20 seconds to bloom the spice in the oil. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque (depending on size). Pour in 60 ml white wine (or sherry) and 15 ml lime juice, scrape any brown bits from the pan, and simmer 30–45 seconds to reduce slightly. Taste and adjust seasoning with remaining salt and pepper as needed. Remove from heat.

Finish

Optionally spoon 1–2 tablespoons of the aji amarillo emulsion into the pan and stir briefly to slightly thicken and glaze the shrimp (this mellows the raw egg flavor — if you prefer keep the emulsion on the side). Transfer shrimp and pan sauce to a warm serving dish.

Spread a generous stripe or small dollops of the aji amarillo emulsion on the center of the serving plate. Arrange roasted red pepper strips alongside or on top of the emulsion for color and sweetness. Pile the crispy potatoes to one side and place the hot gambas on top of or next to the peppers. Spoon any remaining pan juices over the shrimp and potatoes. Garnish with chopped parsley, microgreens or cilantro leaves and serve with lime wedges.

Serve immediately so shrimp stay hot and potatoes remain crisp. Leftover emulsion keeps refrigerated for up to 2 days; reheat shrimp gently if needed.