Garlic Shrimp (Camarones al Ajillo)

Pearlescent shrimp sizzling in boiling olive oil infused with golden garlic and chili. A quick preparation where the oil transforms into a short, fragrant sauce.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 479
• Protein: 25 g
• Carbs: 2 g
• Fat: 39 g

Ingredients

• 500 g Shrimp ( peeled )
• 6 piece Garlic ( finely sliced )
• 150 ml Extra virgin olive oil
• 1 piece Hot chili pepper ( sliced into rounds )
• 0.5 piece Flat-leaf parsley ( chopped )
• 2 tbsp Dry white wine
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt

Instructions

1. Garnish preparation

   Peel the garlic and slice into very thin, almost transparent slivers. Coarsely chop the flat-leaf parsley and slice the chili into rounds.

2. Infusing the oil

   In a pan or clay pot, heat the olive oil over medium heat. Add the garlic and chili. When the garlic starts to turn golden and dance in the oil, releasing its characteristic aroma, move to the next step.

3. Searing the shrimp

   Increase the heat and toss the shrimp into the boiling oil. They should turn from gray to pearly pink in less than two minutes. They are ready when they curl slightly.

4. Finishing touches

   Deglaze with dry white wine, add a pinch of salt and smoked paprika. Sprinkle with flat-leaf parsley. Serve immediately while the oil is still bubbling.

Chef's tips

• Do not let the garlic brown too much, it will become bitter and ruin the oil.
• Dry the shrimp thoroughly before adding them to the oil to prevent splattering and ensure fast cooking.

Storage

Eat immediately. Reheated shrimp become rubbery.