“Elegant Spanish Tapas Platter with Patatas Bravas, Gambas Al Ajillo, and Manchego Crostini”

Allergens

Shellfish (Shrimp)

Ingredients

• 2 lbs small Yukon Gold potatoes
• 1 lb fresh shrimp, peeled and deveined
• 8 oz Manchego cheese
• 1 baguette
• 2 cups olive oil
• 4 cloves garlic
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup mayonnaise
• 2 tbsp tomato paste
• 2 tbsp white wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 450°F (230°C). In a large pot, bring salted water to a boil. Add potatoes and cook until fork tender, about 10 12 minutes. Drain and set aside to cool slightly. In a food processor, combine mayonnaise, tomato paste, white wine vinegar, smoked paprika, cayenne pepper, salt, and pepper. Process until smooth. Set aside. Slice the baguette into 1/2 inch thick pieces and toast in the oven for 5 7 minutes or until golden brown. Remove from the oven and rub each slice with garlic. Top with thinly sliced Manchego cheese and return to the oven for 2 3 minutes, or until cheese is melted. Set aside. In a large skillet, heat 1/4 cup of olive oil over medium high heat. Add shrimp and cook until pink and cooked through, about 2 3 minutes per side. Remove from the pan and set aside. Cut the cooled potatoes into 1 inch chunks and toss with the garlic aioli in a large mixing bowl. In another small bowl, whisk together 1/4 cup of olive oil, 2 tbsp white wine vinegar, salt, and pepper to create a bravas sauce. Set aside. Assemble the tapas platter by placing the potato chunks on one side, gambas al ajillo in another section, and manchego crostini in a third area. Drizzle the bravas sauce over the potatoes.

Chef’s Insight

The combination of textures and flavors in this dish creates an unforgettable dining experience.

Notes

Be sure to use fresh, high-quality ingredients for the best results.