Garlic Shrimp (BC)

Garlic shrimp is a dish which you should definitely learn to make. It’s insanely easy but I am always told how amazing it tastes. If you defrost shrimp in cold water while pre-heating the oven and the garlic oil, this can be a storeboard winner.
Here peeled shrimp are used. However, unpeeled shrimp will taste even better, so if you and your family and friends don’t mind peeling some shrimp at the table, serve them unpeeled or even with their heads still on.
You can toss the shrimp with tagliatelle, serve with potato mash or toast, make it a starter with some salad… whatever strikes your fancy.

Ingredients:

  • 2 cloves of garlic
  • 2 tsp sunflower oil
  • salt/pepper
  • 140gr shrimp

Serves 1 as part of the Budget Challenge

Recipe:

Heat the oven to 200°C.
Meanwhile, chop the garlic finely – or better yet, use a press.
Stir the garlic and oil together in an ovenproof dish large enough to also hold the shrimp (do not add the shrimp yet).
Season to taste with salt and pepper.

Place the garlic infused oil, without the shrimp, in the hot oven.
Let it stand for about 3-5 minutes, to make sure the dish and oil are nice and hot. When the garlic starts bubbling and little bubbles form at the bottom of the oil, take it out.

Stir the shrimp with the hot garlic oil. Place it back in the oven.
Take the shrimp out every minute or so to stir. The shrimp will not take long in the oven, but I will not provide a time here because the trick is to “feel” when they are ready. Pardon my hippie talk. A larger quantity cooks in a different time than a small quantity, but mostly based on the amount of oil and the size of the ovenproof dish, so a larger quantity can actually be done quicker than a small amount of shrimp.
The oil will cook the shrimp more than the oven does, while keeping them moist, so you want to toss the shrimp often.
The shrimp are done when they have just lost their grey colour. They do not need to be fully white-pink like you see in the store, as long as the grey is gone. Err on the side of undercooking, as the oil will cook the shrimp more while standing, and overcooked and rubbery is worse than undercooked anyways.

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