Wednesday, May 18, 2011

Shrimps in Garlic Oil--to Eat or Not to Eat

This dish is one of the first ones I made when I started this blog. I was not sure at that time what to post, so I cooked almost everything that came to mind. And I did this one even though I am not a big fan of shrimps. I cooked it, tried, and wrote down the proportions, hoping that someone may enjoy it. Good shrimps and scallops are very popular among the seafood lovers.

This recipe has been awaiting its turn for almost a year and since I have been recently very busy with finishing my new deck and outdoor kitchen and, ironically, I have been cooking less than usual, I decided to post this recipe now. It is another very easy dish that is ready in three minutes. I post it also because I like these pictures of the shrimps, perhaps more than I like to eat them.

Besides the good quality and fresh shrimps this dish is based on a very high quality olive oil, with a lot of garlic and piri piri that I had trouble to buy, so replaced it with chili peppers. Those who like shrimps and tried them prepared this way liked this dish very much. And half of the pleasure eating that dish comes from soaking a piece of baguette in the leftover oil and enjoying it with a glass of Spanish red wine.

Spicy Shrimps in Garlic

1 lb raw jumbo shrimps without shells,
1/2 head of garlic,
juice from half a lemon,
1 cup of extra virgin olive oil,
a couple of dried chili papers, or more depending on how spicy you want it to be.

1. Peel off garlic, squeeze lightly with a knife and chop. It is important not to crush it entirely but to chop it thoroughly.
2. Heat the oil, add garlic, and fry for 2-3 minutes, until it becomes gold.
3. Add lemon juice and chili peppers.
4. Add the shrimps, stir them in oil, and cook for 2 minutes until they turn pink.
5. Put the dish on a serving plate and serve with a fresh baguette.

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