Camarões à la Guilho
Ingredients
- 500 gShrimp (peeled, tail on)
- 6 pcGarlic (thinly sliced)
- 100 mlExtra virgin olive oil
- 1 pcHot chili pepper (seeded and chopped)
- 50 mlDry white wine
- 1 tbspLime juice
- 1 pcCoriander (chopped)
- 1 pinchGray sea salt
- 1 tspPiri-piri chili
Method
Pearly prawns browning in a smoking garlic oil. The aroma of chili and golden garlic hits immediately, promising firm flesh and a concentrated sauce perfect for dipping.
- 1
Slice the garlic into thin, regular slices. Seed the chili and cut it into small rings. Uniform cutting ensures even browning in the oil.
- 2
Heat the olive oil in a large skillet. Add the garlic and chili. When the garlic starts to dance and turns light blond, it releases all its fragrance without bitterness.
- 3
Turn up the heat and toss in the shrimp. They should turn from gray to bright pink in two minutes. The flesh should remain supple under finger pressure.
- 4
Pour in the white wine, lime juice, and piri-piri sauce. Let boil for 30 seconds so the juices release and the sauce lightly coats the shrimp. Sprinkle with fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Garlic should be blond, not brown. If it turns black, it becomes bitter: toss it and start over.
- Don't overcrowd the pan; the prawns need to sear, not boil in their own juices.
- Use prawns with tails on to protect the meat and make it easier to eat with your fingers.
How long does this dish keep?
Enjoy immediately straight from the pan. Does not store well.
