Traveling with Tori – January 2021
We made it… this last year required a ton of patience and flexibility. Both are traits I struggle with. The good news… I have grown a bit.
I am hearing increasingly from you about summer travel hopes and dreams. I would love to send an update on where you are able to go. The truth is, from the day I write this to the day I send this, things will change. When you are ready to travel, give me a call and we can figure out the perfect trip for you, whether it’s in the US or abroad.
One of the greatest joys of travel for me is trying new foods. Among my favorite experiences was taking a cooking class in Barcelona. So fun in fact that I brought a group to Spain a few years back and took another class with the same fantastic Chef Ros! While that night we made delicious paella, on the last night of our trip we landed at a restaurant while walking the streets of Madrid that served the most amazing garlic shrimp. The restaurant is called La Casa del Abuelo; it has been open since 1906 (pictured above). I wanted to share a traditional Spanish Garlic Shrimp Tapas recipe with you that Chef Ros has confirmed is awesome and authentic. Below is the recipe for you to enjoy.
Cheers to staying safe, sane, and connected!
“Always believe that something wonderful is about to happen.” – Coco Chanel
Gambas al Ajillo (Spanish Garlic Shrimp Tapas)
1/2 cup extra-virgin olive oil
10 large cloves garlic (finely minced)
1 teaspoon red pepper flakes (or 2 whole dried cayenne peppers)
1 pound of shrimp, about 25 (deveined, shells left on)
Juice of 1 lemon
Optional: 2 to 3 ounces Spanish brandy (or substitute dry sherry)
Optional: 1 teaspoon sweet Spanish paprika
Salt to taste
Freshly ground pepper to taste
1 tablespoon fresh parsley leaves (chopped)
1 baguette, sliced
Gather the ingredients.
1. In a sauté pan or heavy frying pan, warm the olive oil over medium heat.
2. Add the garlic and red pepper flakes, lower the heat, and saute for about 1 minute or until the garlic just begins to brown, being careful not to let it burn.
3. Raise the heat to high and immediately add the shrimp, lemon juice, and brandy and paprika, if using. Stir well to coat the shrimp, and saute until the shrimp turn pink and start to curl about 3 minutes.
4. Remove from the heat and season to taste with salt and freshly ground black pepper.
5. Transfer the shrimp to a warm plate and pour over the sauce, or you can serve straight from the pan.
6. Sprinkle with the chopped parsley and serve with slices of fresh bread.