The first time I had this spanish dish was in Melbourne, Australia at a restaurant called Robert Burns of all places. I was an instant fan of it's intensely robust flavor and aroma and immediately begged the chef for the recipe. He politely declined because it was a family secret so I was left to do some tasty guess work and after visiting the restaurant 3 times I was finally able to figure out what this delicious red sauce was made up of.
Making it the first time was pretty hard work and involved A LOT of ingredients but I've created an easier at-home recipe and you seriously couldn't tell the difference!
Potatoes
1 lb baby red potatoes
3 Tbs olive oil
1 Tbs chopped fresh rosemary
1 Tbs minced garlic
salt and pepper to taste
Cut potatoes into fours, leave skins on. Toss in all ingredients and pour into a baking dish. Bake at 425 for about 30-40 mins or until fork tender.
Shrimp and Bravas Sauce
1 lb peeled raw large shrimp(leave tails on)
5 Tbs olive oil
2 Tbs minced garlic
1 1/2 c jarred tomato pasta sauce(like Prego or Bertolli)
1/2 tsp red pepper flakes
In a medium skillet, heat olive oil. Once hot, add garlic and sauté for about 30 seconds then add shrimp. Flip shrimp with a spatula continuously for about 1 minute then add tomato sauce and red pepper flakes and stir. Turn heat to low and let simmer for about 3-4 mins.
Now pour sauce and shrimps on top of the roasted potatoes and serve!
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