langostinos a la gitana (grilled shrimp on roasted red peppers)
This shrimp pintxo is still on the Restaurant menu and translated in English as “grilled shrimp on roasted red peppers”.
Since “a la gitana” means a female gypsy, I think the chef is having fun with this dish. Mystery and enchantment of the gypsy culture has always added charm to the Spanish culture. Furthermore, the beauty of a Spanish Flamenco gypsy dance adds to this mystic.
Grilled shrimp is a favourite tapas in Spanish Tapas bars while drinking a glass of chilled fino sherry or beer.
The presentation of this Pintxo captures the image of a flamenco Dancer.
Roasted Red Pepper.
Toss red peppers in olive oil and bake in a preheat oven of 450 degrees. Roast the peppers until partially charred, turn peppers often. Place peppers into a bowl and cover with saran wrap, the skin will remove easily after sweating in the covered.
For this dish, puree the roasted peppers in food processor. Add a drizzle of Olive oil, roasted garlic and lemon juice to taste and pulse in food processor until mixed. Season with salt and pepper. Garlic that has been rubbed in Olive oil can be roasted along with Peppers in the oven.
Whisk together ½ cup of olive oil, juice of one lemon and 1 -2 tsp of sea salt. Mix unpeeled shrimp with heads intact in marinade mixture for a couple of minutes. Do not leave the shrimp in the marinade longer as the shrimp will cook in the lemon juice. Grill or sauté in a hot frying pan for about 1-2 minutes, turn and sear the other side until cooked. Keep warm
In to a small individual serving dish or Tasting Spoon , add a dollop of red pepper puree, position the grilled shrimp on top, drizzle with Olive Oil and sprinkle finely chopped parsley around the shrimp- Voila , Enjoy !.