Camarão à Guilho
Ingredients
- 600 gShrimp (peeled, tail on)
- 6 pcGarlic (thinly sliced)
- 100 mlExtra virgin olive oil
- 1 pcHot chili pepper (finely chopped)
- 50 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
Method
Plump shrimp seared in smoking olive oil infused with golden garlic and chili. The meat stays pearly and juicy, awakened by a final squeeze of lemon.
- 1
Slice the garlic into thin, even slivers. Finely chop the chili after removing the seeds to control the heat. Finely chop the fresh coriander.
- 2
In a wide pan, heat the olive oil over medium heat. Add the garlic and chili. When the garlic starts dancing in the oil and turns golden, the aroma should be clear without being pungent.
- 3
Turn the heat to high. Add the shrimp. They should turn from grey to bright pink instantly. Stir vigorously so they soak up the infused oil.
- 4
Pour in the white wine. Scrape the bottom of the pan with a spatula to release the cooking juices. Let it reduce by half until the sauce lightly coats the shrimp.
- 5
Remove from heat, add the lemon juice and coriander. The acidity will bind the fat from the oil. Serve immediately in the cooking dish; the oil should still be sizzling.
Frequently asked questions
How do you get this dish right?
- Do not let the garlic turn brown, it will become bitter and ruin the oil.
- Dry the shrimp thoroughly before adding them to the pan to ensure a proper sear rather than steaming.
How long does this dish keep?
Eat immediately. Reheated shrimp become rubbery.
