Camarão à Guilho

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.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 395
• Protein: 30 g
• Carbs: 2 g
• Fat: 26 g

Ingredients

• 600 g Shrimp ( peeled, tail on )
• 6 piece Garlic ( thinly sliced )
• 100 ml Extra virgin olive oil
• 1 piece Hot chili pepper ( finely chopped )
• 50 ml Dry white wine optional
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt

Instructions

1. Prepare aromatics

   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. Infuse the oil

   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. Sear the shrimp

   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. Deglaze and bind

   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. Finish and plating

   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.

Chef's tips

• 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.

Storage

Eat immediately. Reheated shrimp become rubbery.