George Mendes

New York magazine named George Mendes as one of 2009's best new chefs. Credit: Jerry Errico


This Mother's Day, give Mom a break from the kitchen and whip up something super special.

From the kitchen of George Mendes, owner and chef of New York's ALDEA restaurant, we bring you a recipe for garlic shrimp unlike any you've ever had. Shrimp Alhinho gives a Portuguese twist to a traditional favorite.

Shrimp Alhinho
(Serves 8)

Ingredients
* 2 Shrimp heads
* Canola oil, as needed
* ½ onion, sliced thin
* ½ fennel, sliced thin
* 2 ribs celery, sliced thin
* 3 cloves garlic, crushed
* 1 tbs. fennel seed
* 1 star anise
* 1 tbs. saffron
* ½ cup brandy
* ½ cup pernod
* 1 tsp. butter
* 1 tsp. tomato paste
* Enough water to cover the mixture
* 2 sprigs tarragon
* 2 sprigs parsley
* .2% xantham gum

* 16 shrimp, cleaned and de-veined
* 4 tbs. olive oil, divided
* 6 garlic cloves, minced
* ½ tbs. pimenton
* 1 tbs. parsley
* 1 tbs. cilantro
* 1 lemon, juiced

* Paprika filaments
* Micro cilantro

Make shrimp essence:
  • Toast the shrimp heads in a thin layer of canola oil. Add mire poix of onion, fennel, and celery and spices, and sweat over heat until soft. Deglaze first with the brandy, then with the pernod. Add butter and tomato paste and cook two minutes. Cover with water and simmer 30 minutes. Take off the stove, add the herbs, and infuse 15 minutes. Pass through a food mill, then strain through a chinois.
  • Allow to cool, then add .2% xantham gum by total weight of the sauce and buzz with a beurre mixer.
Make shrimp:
  • Season and sear the shrimp in 1 tbs. of the olive oil for 30 seconds on each side to caramelize. Remove from pan, set aside.
  • Lower the head and add the remaining olive oil and minced garlic. Cook the garlic slowly, shaking pan, until golden. Add the pimenton and mix well. Return the shrimp to the pan and let cook another minute on each side. Add the chopped parsley, cilantro, and lemon juice.
  • Heat the shrimp essence. Place 4 shrimp in center of each plate. Spoon a small amount the garlic-olive oil mixture over the shrimp and then a spoon of the essence on top of and around the shrimp. Top with paprika filaments and the micro cilantro. Serve.