Garlic Shrimp
Ingredients
- 600 gWild shrimp (peeled and deveined)
- 10 pcGarlic (finely minced)
- 50 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 1 pcLime juice
- 2 tbspFresh cilantro (chopped)
- 1 pcHot chili pepper (seeded and minced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcGuajillo Chili (seeded and cut into thin strips)
Method
Pearlescent shrimp seared over high heat, coated in a butter and fried garlic emulsion. Lime juice cuts through the richness for a sharp, clean finish.
- 1
Finely mince the garlic cloves. They should not be a paste, but regular small cubes for even cooking. Seed the guajillo chili and cut it into thin strips.
- 2
In a large skillet, heat the oil and butter. Add the garlic and guajillo chili while cold so they infuse the fat. The garlic should turn golden slowly without ever browning, otherwise it becomes bitter.
- 3
Increase the heat. Toss the shrimp into the pan. They are ready as soon as they turn from gray to bright pink and curl into a 'C' shape. Do not overcook to keep the meat juicy.
- 4
Pour in the lime juice to deglaze the pan. Add the chopped fresh chili and chopped cilantro. Stir briskly so the sauce coats each shrimp well.
Frequently asked questions
How do you get this dish right?
- Don't throw away the shrimp heads, use them for a stock or flavored oil.
- The garlic should remain soft; if it's crunchy, it's overcooked.
How long does this dish keep?
Eat immediately. Reheated shrimp becomes rubbery.
