Garlic Gambas
Ingredients
- 600 gWild shrimp (peeled with tails left on)
- 4 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 1 pcHot chili pepper (seeded and sliced)
- 1 pcFlat-leaf parsley (chopped)
- 50 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Plump shrimp seared quickly until the flesh is pearly and firm. The olive oil, infused with garlic and chili, coats the shellfish while fresh parsley adds an herbaceous note.
- 1
Finely mince the garlic. Thinly slice the chili after removing the seeds. Coarsely chop the flat-leaf parsley.
- 2
In a large skillet, heat the olive oil over medium heat. Add the garlic and chili. The garlic should start to sizzle in the oil and release its aroma without turning brown.
- 3
Increase the heat to high. Add the shrimp. As soon as they change color and turn pink, flip them over. The flesh should remain supple when pressed with a finger.
- 4
Pour in the dry white wine. Let it bubble for 1 minute so the alcohol evaporates and the juices reduce slightly. Finish with the flat-leaf parsley and a pinch of salt.
Frequently asked questions
How do you get this dish right?
- Never overcook the shrimp: as soon as the center is no longer translucent, they are done.
- The garlic should stay golden; if it browns, it turns bitter and ruins the oil.
How long does this dish keep?
Eat immediately. Reheating will make the shrimp rubbery.
