Garlic Gambas

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.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 295
• Protein: 33 g
• Carbs: 1 g
• Fat: 17 g

Ingredients

• 600 g Wild shrimp ( peeled with tails left on )
• 4 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 1 piece Hot chili pepper ( seeded and sliced )
• 1 piece Flat-leaf parsley ( chopped )
• 50 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prepare aromatics

   Finely mince the garlic. Thinly slice the chili after removing the seeds. Coarsely chop the flat-leaf parsley.

2. Infuse the oil

   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. Sear the shrimp

   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. Deglaze and finish

   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.

Chef's tips

• 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.

Storage

Eat immediately. Reheating will make the shrimp rubbery.