Gambas al Ajillo Mamá Pepa
I received an e-mail from María Jesús Davis, who resides in Washington, D.C., but is inordinately proud to be a native of Jerez de la Frontera in Andalucía. Writing in charming Andalusian colloquial Spanish, she says, "I am Jerezana to the bone, and I hope you like my mother's recipe, which is very simple to understand — because I get bored when cooking gets complicated."
Gambas al ajillo, a staple in most tapas bars, takes on a new twist and a haunting flavor with the addition of medium-dry amontillado sherry, which also comes from María Jesús's hometown. She advises, "Be sure to provide plenty of bread to sop of the sauce. It's to die for!"
