This is one of my go-to recipes when I throw a Tapas dinner party. They are very easy to make, but always a hit. I used peeled shrimp for this dish, but I can recommend unpeeled or whole shrimp if you (and your guests) are not a fussy eater. It keeps the juices in and will make them even better.
- 1 tbs oil
- 2 large cloves of garlic
- 150gr raw shrimp
- salt and pepper
Heat the oven to 200°C.
Grate the garlic into the oil in a ovenproof dish. Set it in the oven for 5 minutes, or until the garlic bubbles and is starting to brown.
Stir the shrimp into the garlic oil with a little salt and pepper. The shrimp will start to cook because of the hot oil immediately.
Set back into the oven for 3-4 minutes, depending on the size. The shrimp are done when they have just turned pink and no grey is left.
Don’t overcook because then shrimp turn rubbery. Unpeeled shrimp are much less likely to turn rubbery.