John Myers
Ingredients for 2 servings:
- 300 g shrimp(s), deveined and without shell
- 8 cloves garlic
- 150 ml olive oil
- 150 ml oil, neutral (safflower oil, sunflower oil)
- 1 pinch(s) chili powder, from the mill
- 1 pinch(s) sea salt, coarse
- 2 tbsp parsley, chopped, fresh, flat-leaf
Instructions
Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes
simple and delicious!
If necessary, thaw the shrimp slowly in the refrigerator, rinse, and pat them thoroughly dry. It’s best to place them on kitchen paper and dry them thoroughly. Finely slice the garlic and place it in a pot with the two oils. Heat the oil; don’t let it sizzle. Remove from the heat immediately. Place the shrimp in a freezer bag, pour the garlic oil mixture over them, and let it marinate in a cool place for at least 6 hours, preferably longer. If you have them, use small clay bowls (soak them for at least 3 hours), add the shrimp and oil, season each with a pinch of sea salt and chili, and place the bowls in a 250°C oven for a few minutes. As soon as the oil sizzles, the shrimp are ready – this takes about 5 minutes. Remove, sprinkle with parsley, and serve with white bread. This snack can also be prepared with king prawns and, if desired, add clams – it’s also very tasty and looks beautiful.
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