Adapted from Fabio Trabocchi, chef/owner, Del Mar, Washington, DC
Fabio and Maria Trabocchi, known for their renowned mini empire of Italian restaurants in Washington, DC, are referencing Maria’s Spanish roots for their next project, Del Mar. Set to open in October, the husband-and-wife team provided Wine Enthusiast with a preview of their menu.
At the restaurant, this dish will be served with raw gambas de Soller, the shrimp Maria grew up eating during summers in Mallorca. Fabio recommends using the more available Spanish Imperial red shrimp, known in Spain as carabineros. We’ve cooked them here, but if you have access to super-fresh shrimp, feel free to leave them raw.
- 1½ pounds jumbo shrimp (preferably Spanish Imperial), shelled, deveined, halved vertically
- 2 heads garlic, cloves separated and peeled
- 3 cups extra-virgin olive oil
- 2 small dried hot red guindilla chilis (or 1 teaspoon dried red pepper flakes)
- Pinch of coarse sea salt, preferably black
Bring large, well-salted pot of water to boil. Add shrimp, cover and remove from heat. Let sit until shrimp are cooked, about 10 minutes. Drain, rinse in cold water to stop cooking, pat dry and refrigerate until cool.
Slice 8 cloves garlic very thin. Set aside. Warm 2 cups olive oil in cast-iron pan or heavy skillet until very hot, but not smoking. Add garlic slices. Cook just a few seconds, until lightly golden. With slotted skimmer, transfer garlic to paper towel-lined plate.
Pour oil from skillet into small saucepan, and add remaining 1 cup olive oil. Add chili and remaining garlic cloves. Cook over low heat until oil starts to just bubble around garlic cloves. Remove pan from heat. Let cool to room temperature, about 30 minutes. Strain, and discard garliv cloves and chili.
Divide shrimp between 8 plates. Drizzle with chili-garlic oil. Garnish with garlic slices, and sprinkle with coarse salt. Serves 8.
Del Mar Wine Director Casper Rice suggests the 2014 vintage of Bodegas del Palacio de Fefinanes’s 1583 Albariño from Rías Baixas, Spain. He says it’s “quite complex, with aromas of baking spices and smoky, toasted vanilla bean and ripe pineapple on the palate. The wine highlights the sweetness of the carabineros and balances the spiciness from the chili with its natural fruitiness.”