Celebrated in Andalucía, Chef Teresa Barrenechea is also well known in the U.S., thanks to television and radio appearances with Martha Stewart and on NBC’s Today show. She offers cooking classes at her home in Ronda, a mountaintop city perched above a dramatic gorge. Her dish showcases two of Andalucía’s most prized ingredients—shrimp and avocado—brought together with salmorejo, the region’s signature purée made from tomatoes, bread and other ingredients.
- 1 slice whole-wheat bread
- 2 very ripe tomatoes
- 1 small garlic clove, peeled
- 1 tablespoon sea salt
- 3 tablespoons Sherry wine vinegar
- 6 tablespoons extra-virgin olive oil
Toast bread. When finished, soak in water. Remove from water and combine with other ingredients in blender or food processor. Mix at high speed until smooth.
- 2 ripe avocados
- 12 medium shrimp, cooked, peeled and halved lengthwise
- 1 tablespoon finely minced tomato
- 1 tablespoon finely minced green bell pepper
- Sherry wine vinegar, to finish
- Extra-virgin olive oil, to finish
Halve avocados, remove pits and peel carefully, maintaining shape of avocado halves. Place cut-side down in center of plate. Butterfly avocado halves by making quarter-inch vertical incisions lengthwise from bottom, leaving 1 inch uncut at the stem end. Fan slices lightly.
Place one avocado half on each plate. Spoon salmorejo vinaigrette around avocado. Surround each avocado with shrimp halves, cut-side down. Garnish each plate with tomato and green pepper. Finish with vinegar and olive oil. Serves 4.
Made from 100% Moscatel, Jorge Ordoñez’s 2014 Botani Moscatel is a dry white wine that captures the spirit of the Málaga DO. Slightly floral, yet clean and crisp, it pairs perfectly with the spice and pungency of the salmorejo vinaigrette and the salinity of the shrimp. The rich mouthfeel accents the umami and creaminess of the avocado.