Garlic Shrimp (Camarones al Ajillo)
Ingredients
- 500 gShrimp (peeled)
- 6 pcGarlic (finely sliced)
- 150 mlExtra virgin olive oil
- 1 pcHot chili pepper (sliced into rounds)
- 0.5 pcFlat-leaf parsley (chopped)
- 2 tbspDry white wine
- 1 tspSmoked paprika
- 1 pinchGray sea salt
Method
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.
- 1
Peel the garlic and slice into very thin, almost transparent slivers. Coarsely chop the flat-leaf parsley and slice the chili into rounds.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Reheated shrimp become rubbery.
