AI-generated
Shrimp in Olive Oil with Garlic and Chili
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Source: https://recipheon.com/en/recipes/snacks/shrimp-in-olive-oil-with-garlic-and-chili
About this recipe
These juicy garlic shrimp are served in aromatic olive oil with chili and fresh parsley. The garlic slowly infuses the oil, then is set aside once lightly golden so it does not brown while the shrimp cook. The seafood is arranged in a single layer and taken off the heat when the flesh becomes pearly, opaque and springy. All the fragrant oil is served with the garlic and chili, with baguette slices for dipping into the sauce. This makes four tapas portions, best divided among bowls as soon as the shrimp are cooked.
Ingredients
Shrimp in garlic oil
400 g medium raw shrimp, about 30–36 shrimp, peeled and deveined, without tails; already thawed, chilled and drained, weighed in this state, not previously cooked
80 g olive oil for cooking, all to be served as the sauce
25 g garlic, weighed after peeling
1 g dried red chili flakes with no added ingredients
2 g fine salt for the shrimp
6 g fresh parsley leaves, without thick stems
To serve
200 g wheat baguette with crust, to be cut into 8 slices of about 25 g each
Steps
Start with raw shrimp that are already thawed, peeled, deveined and drained; the stated preparation time does not include thawing them beforehand. Weigh out 400 g and spread them on paper towels, then pat thoroughly dry on both sides so the surface is not wet. The shrimp should remain chilled and must not have been cooked previously.
AI-generated Cut all the peeled garlic into slices as even as possible, about 1 mm thick. Finely chop the washed, patted-dry parsley leaves and cut the baguette into 8 slices of about 25 g each. Measure the chili and salt and have ready a small heatproof bowl for the garlic and 4 serving bowls, so you can portion out the hot dish as soon as it is cooked.
Pour all the olive oil into a cold skillet about 28 cm in diameter, with a flat base at least 24 cm in diameter, then add all the garlic slices. Heat over medium-low heat for about 3–4 minutes, stirring frequently, until small bubbles appear around the garlic and the slices turn pale golden; do not let them turn brown or let the oil smoke. Lift out all the garlic with a slotted spoon into the prepared small bowl, leaving the oil in the skillet; keep any oil that drips from the garlic into the bowl as well. Add all the chili to the skillet, stir for about 20 seconds and immediately start cooking the shrimp.
AI-generated Toss the shrimp you have patted dry with 2 g salt and arrange all of them in the skillet in a single layer, without overlapping. Cook over medium heat for about 2 minutes, then turn with tongs and cook for about 1–2 minutes more. The flesh in the thickest part should be hot, pearly and opaque, with no glassy center, and the shrimp should be springy and still juicy. If a thicker shrimp is still glassy, cook it briefly and check again; stop cooking once that glassiness is gone, instead of waiting for the shrimp to shrink a lot and become tough.
AI-generated Take the skillet off the heat and immediately return all the reserved garlic along with any oil left in its bowl. Add all the chopped parsley and stir gently for a few seconds to distribute the garlic, chili and herbs through the oil. Do not heat the dish again and do not leave the shrimp in the hot skillet to serve later.
Immediately divide the shrimp evenly among the 4 prepared bowls, then pour in all the oil from the skillet, also dividing the garlic, chili and parsley among them. Serve each portion with 2 baguette slices, using all 200 g of bread. Dip the baguette into the garlic oil at the bottom of the bowl and eat the shrimp while they are still hot and tender.
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