Shrimp Scampi
What happened today is a complete scandal. These garlic prawns , traditional to a fault, have earned their popularity by hand. In addition to being delicious, they are prepared in the blink of an eye. A delicious tapa, perfect for any weekend or even as an aperitif for a celebratory lunch or dinner.
The secret of this recipe is in the quality of the ingredients. You can start with fresh shrimp (that's what we have done), but if your budget doesn't allow it, quality frozen shrimp can also achieve very good results. A good extra virgin olive oil, quality garlic and the spicy touch of cayenne will make the shrimp juicy and with a sauce that you will crave by the spoonful.
Ingredients (for 2 people)
- 400 g fresh shrimp (or small prawn)
- 6 cloves of garlic
- 2 cayenne chillies (optional)
- 20 ml of white wine (optional)
- 70-80 ml extra virgin olive oil
- Salt
Non-stick frying pan with beech handle De buyer , Pallarès spoon and fork and Opinel knife
Preparation
- We clean the shrimp, removing the heads, shells and tails (which we save to make, for example, a seafood broth).
- Soak the shrimp in a bowl with plenty of cold water and white wine for two hours. If the kitchen temperature is high, we store them in the refrigerator.
- Peel the garlic cloves and, with the help of a sharp knife , slice them.
- Heat the oil in a non-stick frying pan and add the sliced garlic and cayenne chillies. We brown over medium heat. Be careful with the temperature of the oil because if it goes too high you will have to start again, the garlic becomes bitter when it browns excessively.
- Drain the shrimp and add them to the pan along with a couple of tablespoons of the soaking liquid.
- Shake the pan so that the prawns release their juices and form a thick sauce.
- As soon as the shrimp change color (about two minutes), remove the pan from the heat, sprinkle with salt flakes and fresh parsley and serve immediately.
Non-stick frying pan with beech handle De buyer , Opinel knife and Revol porcelain plate Caractère collection
Comments
Julia said:
Hoy por fin he hecho la receta de gambas al ajillo. Muy rica y un pelín diferente.Queria comentaros que estoy suscrita a vuestro blog hace tiempo varios años . Últimamente hice un pedido de Laura Ashley, para una amiga. Me gustaría tener vuestro ebook de recetas.Un saludo y muchas gracias.
José said:
En el punto 5 pone que se echen dos cucharadas del líquido… ¿no es peligroso echar agua en aceite caliente?.