Shrimp Kebab with Pepper Vinaigrette (Ganba Brotxeta) by Marti Buckley
The bar that made the ganba brotxeta famous, Goiz Argi, is on San Sebastián’s crowded Fermín Calbetón Street, where two of every three storefronts is a restaurant or bar. The flow of people begins around eleven a.m. and continues into the wee hours.
Bar Goiz Argi’s specialty is this bacon-and-shrimp kebab, simply charred and topped with pepper and onion vinaigrette. To make these kebabs at home, you’ll need a griddle or large, flat skillet. They also taste fantastic grilled.
1 sweet Italian green pepper, such as Cubanelle
½ red bell pepper
½ spring onion
1 garlic clove, minced
1/3 cup (80 mL) apple cider vinegar
2/3 cup plus 1 tablespoon (175 mL) extra-virgin olive oil
12 medium shrimp, peeled and deveined
4 bacon slices, halved crosswise
½ baguette, sliced on an angle
In a food processor, combine the peppers and onion and pulse until finely chopped. (Alternatively, mince finely by hand.) Transfer the peppers and onion to a bowl, add half the minced garlic, the vinegar, and a pinch of salt, and soak for at least 10 minutes. Slowly whisk in 2/3 cup (160 mL) of the olive oil. Set aside.
Poke a wooden skewer through a shrimp from bottom to top, then thread on a piece of folded bacon, followed by another shrimp, another piece of bacon, and a final shrimp. Repeat to make three more skewers. Season with salt.
On a griddle or in a large skillet, heat the remaining 1 tablespoon olive oil over high heat. When the oil is very hot, add the remaining garlic and the kebabs to the pan. Sear for about 1 minute, or until the shrimp takes on a golden color. Flip the kebabs over and cook for about 30 seconds more. Transfer the kebabs to a plate.
Add the slices of bread to the hot pan in a single layer, toasting lightly.
Transfer the bread to a platter, place the kebabs on top, ladle a bit of the vinaigrette over, and serve.
From Basque Country by Marti Buckley (Artisan Books). Copyright © 2018. Photographs by Simon Bajada.