Jose Andres Tapas

🧂 Ingredients

• 1 loaf Pan de Cristal

  sliced in half lengthwise (A thin Ciabatta will be a good substitute, something not too “bready”
• 1 ripe tomato
• Flaky salt
• Jamon Iberico Ham

  sliced (I am using Prosciutto)
• Extra Virgin Olive Oil
• 1 lb shrimp peeled and deveined

  no tails
• ¼ cup Extra Virgin Olive Oil
• 2 garlic cloves peeled and sliced or smashed
• 1-2 chili de arbol

  cut in half, seeds removed
• Kosher salt

Instructions

• 1 Pre-heat broiler or stovetop grill top
• 2 Brush each piece of bread with olive oil
• 3 Toast bread until slightly charred and crispy
• 4 Remove from oven or grill top
• 5 Slice the tomato in half and rub onto the crusty bread, until the bread is
  coated with the pulp of the tomato
• 6 Season with Salt and olive oil
• 7 Slice bread into 2” portions
• 8 Garnish with slices of Iberico (or prosciutto) and serve
• 9 On the stovetop, heat ½ of the olive oil
• 10 Add the garlic and chili de arbol
• 11 When the oil has heated sufficiently, add the shrimp
• 12 Stir the shrimp to coat, and add the salt and remaining olive oil
• 13 Cook shrimp until fragrant, but still tender, about 2 minutes
• 14 Remove shrimp from the pan with a slotted spoon and place in a small bowl.
• 15 The bowl should hopefully be one that will keep the shrimp warm

Nutrition Info