Shrimp Sautéed in Garlic
Garlic, chilies, and olive oil. My favourite combination in life. These are the ingredients I have probably lived off for most of my life. So, when you combine these with the best wild shrimp available, well, it’s nothing short of perfection.
Ingredients
- 1 cup of olive oil
- 5 cloves garlic divided - 3 sliced, 2 minced
- 1 thumb size piece of ginger
- 1 4” stick of lemon grass crushed/flattened with the side of a knife to release the flavourful oils
- 400 g Wild Caught Argentinian Shrimp* 20/30 per pound, peeled with tails on or off
- 1 red chili sliced
- ¼ cup parsley chopped
- ½ teaspoon salt
- 1 lemon zest and juice
Instructions
- Add the oil into a shallow saucepan and gently heat on medium-low.
- Add the sliced garlic, ginger, and lemon grass to the oil, then simmer (slightly bubbling) to infuse the oil for 10 to 20 minutes (the time it takes to defrost the shrimp in cold water, peel and dry it). Be sure not to burn the garlic, it should be golden, but not brown.
- Remove the sliced garlic, ginger, and lemon grass from the oil with a slotted or mesh spoon.
- Pat the shrimp dry with a paper towel, then add the shrimp into the oil. Raise the heat to medium and cook for 3 minutes.
- Add the chilies, parsley, minced garlic, lemon zest and juice and stir. Cook for another 2 minutes, the shrimp should be plump and opaque.
- Serve hot with crusty bread for dipping.
Video
Notes
*We buy the 800g bags and use about half.
Tried this recipe?Let us know how it was!