Jose Andres Rossejat With Shrimp

• 4 pounds whole shrimp, shells on
• 3/4 cup plus 1 tablespoon extra virgin olive oil
• 6 garlic cloves, coarsely chopped
• 2 large carrots, coarsely chopped
• 2 large sweet onions, chopped
• 1 (35-ounce) can peeled whole tomatoes, drained and chopped
• 1 1/2 tablespoons sweet pimenton de la Vera (smoked Spanish paprika)
• 1/2 cup brandy
• 12 cups water
• 2 tablespoons unsalted butter, melted
• salt and freshly ground pepper
• 1 1/2 pounds fideos or angel hair pasta, broken into 3-inch lengths
• 4 garlic cloves, peeled
• pinch of sea salt
• 1/2 teaspoon fresh lemon juice
• 1 1/2 cups Spanish extra virgin olive oil

1. Using a mortar and pestle, mash the garlic and salt together until you have a smooth paste.
2. Turn the mortar while you mash, scraping down the garlic from the sides with the pestle.
3. Add the lemon juice, then add the olive oil, drop by drop, as you continue to crush the paste with the pestle.
4. Keep turning the pestle with a slow, continuous circular motion around the mortar as you drip the oil in slowly and steadily, making sure the paste absorbs the olive oil.
5. Keep adding the oil until the sauce has the consistency of a very thick mayonnaise.
6. If your aioli becomes too dense, add 1/2 teaspoon of water to thin it out.
7. This process takes time around 20 minutes of slow, circular motions around the mortar to create a dense, rich sauce.

shrimp, extra virgin olive oil, garlic, carrots, sweet onions, tomatoes, sweet pimenton, brandy, water, unsalted butter, salt, fideos, garlic, salt, lemon juice, olive oil

Taken from www.foodrepublic.com/recipes/jose-andres-rossejat-with-shrimp-recipe/ (may not work)