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INGREDIENTS
- 24 pcs shrimp, size 16–20
- juice of 1 lemon
- juice of ½ orange
- 3 cloves garlic
- 10 tablespoons olive oil
- 1 tablespoon finely chopped ginger
- 2 tablespoons coarsely chopped cilantro
- 1 lime for serving
- chili pepper to taste
- salt
WINE PAIRING
- The best choice for seafood are light and less aromatic wines. Choose from white and rosé.
Instructions
- 1Break off the heads from the shrimp and squeeze the juice into a bowl. Peel the shrimp, leaving the last tail segment intact (remove the shells). In a second bowl, mix the peeled shrimp with lemon and orange juice, add two pinches of salt, stir, and let marinate for 10 minutes.
- 2Heat oil in a pan over medium heat and add the shrimp. Sauté for half a minute, turn them over, add ginger, finely chopped chili pepper to taste, and finely chopped garlic. Sauté for another half minute.
- 3Add the juice from the shrimp heads to the bowl with the citrus juice where the shrimp were marinated.
- 4Pour the marinade into the pan and cook for 1 minute, stirring occasionally. Remove from heat and stir in fresh cilantro. Serve with lime and white bread.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef