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Gambas de Marzo

Inspired by Captain Marsh's dinner party dish

Gambas de Marzo

Prep time: 5 min  |  Cook time: 45 min  |  Total time: 50 min
Serves: 4

Chef Ali

Chef Ali

My very first experience eating spots is really memorable, not only because they were prepared perfectly by Captain Marsh Skeele, but because of the insane mission we went on to get spot shrimp in Chicago in the dead of winter. You might be two steps ahead of us in sourcing your spots, but I still recommend spending the extra time on this special preparation. Marsh’s go-to dinner party dish for spot shrimp involves an Albariño stock, roasted tomatoes and a little smokiness from pimentón. Sometimes this gets balanced with a preserved lemon, but I’m keeping it simple with a little zest instead. Bon appétit! ~Chef Ali

Ingredients

  • For the Tomatoes:
  • 4 Roma tomatoes
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
  •  
  • For the Stock:
  • 1 lb spot shrimp (spot prawns), shells and tails reserved
  • 1 shallot, minced
  • 1 bottle Albariño
  •  
  • For the Pasta:
  • 1 lb linguine
  • 2 Tbsp olive oil, divided
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • Roasted tomatoes, sliced
  • 5 oz baby spinach
  • 1 tsp pimentón
  • 1 lemon, zested and juiced
  • 2 Tbsp butter (optional)
  • Grated ecorino (optional)

Directions

For the Tomatoes

Quarter tomatoes lengthwise, and toss with olive oil, salt and pepper. Roast for 45 minutes at 400°F until wilted and browned.

For the Albariño Stock

Rinse spot shrimp, and remove shells and tails. Blot shrimp dry and reserve for later. In a large skillet, brown shells and tails with one minced shallot. Add Albariño, scraping the bottom of the pan, boiling for about 20 minutes. Reduce Albariño until you have about ¾-cup liquid. Strain through a fine mesh strainer.

For the Pasta

In a large pot of boiling water, cook linguine al dente, according to package directions. While pasta is boiling, quickly sauté spot prawns for 30 seconds, no longer than 1 minute, in 1 tablespoon olive oil in a large sauté pan over medium-high heat. Set spots aside, and add remaining tablespoon of olive oil to the pan. Sauté shallot until translucent, about 1 minute. Add garlic, stirring until fragrant, about 30 seconds. Add Albariño stock, roasted tomatoes, and linguine. Add baby spinach, tossing to wilt. Season with pimentón, lemon zest, and butter, if using. Linguine will be well-coated. Add lemon juice, as needed and cheese, if using. Serve sauteéd spot shrimp over pasta.

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