Garlic Shrimp

Today's thing is an outright scandal. These garlic prawns, traditional to the extreme, have earned their popularity fair and square. Besides being delicious, they are prepared in the blink of an eye. A delightful tapa, perfect for any weekend or even as an aperitif for a celebratory lunch or dinner.

The secret of this recipe lies in the quality of the ingredients. You can start with fresh prawns (that's how we did it), but if the budget doesn't allow, high-quality frozen prawns also yield very good results. A good extra virgin olive oil, quality garlic and the spicy kick of Cayenne will make the prawn juicy with a sauce you'll want to eat by the spoonful.

Ingredients (for 2 people)

• 400 g of fresh prawn (or small shrimp)
• 6 garlic cloves
• 2 Cayenne chilies (optional)
• 20 ml of white wine (optional)
• 70-80 ml of extra virgin olive oil
• Salt

Non-stick skillet with beech handle De buyer, spoon and Pallarès fork and Opinel knife

Preparation

1. We clean the prawns, removing the heads, shells and tails (which we keep to make, for example, a seafood stock).
2. We soak the prawns in a bowl with plenty of cold water and the white wine for two hours. If the kitchen temperature is high, we keep them in the refrigerator.
3. We peel the garlic cloves and, with the help of a sharp knife, slice them.
4. We heat the oil in a non-stick skillet and add the sliced garlic and the Cayenne chilies. Brown over medium heat. Watch the oil temperature because if we go too far you'll have to start over — garlic turns bitter if over-browned.
5. We drain the prawns and add them to the skillet along with a couple of tablespoons of the soaking liquid.
6. We shake the skillet so the prawns release their juices and a thick sauce forms.
7. As soon as the prawns change color (about two minutes), we remove the skillet from the heat, sprinkle with salt flakes and fresh parsley and serve immediately.

Non-stick skillet with beech handle De buyer, Opinel knife and Revol porcelain plate Caractère collection