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INGREDIENTS
- 5 whole shrimp size 16/20
- 2 peeled garlic cloves
- 60 ml dry white wine
- 1 teaspoon chopped flat-leaf parsley
- 1/2 chili pepper
- 6 tablespoons olive oil
- salt
INSTRUCTIONS
- 1Slice the garlic.
- 2Finely slice the chili pepper. The amount depends on your taste.
- 3Break off the heads of the shrimp and set them aside. Peel the shells, leaving the last segment near the tail. Carefully pierce the part behind the head with a sharp skewer and pull out the intestines from the shrimp bodies, discarding them. Squeeze the juice from the shrimp heads into a bowl, add 2 tablespoons of oil, and mix.
- 4Heat the remaining oil in a pan over high heat, add the garlic and chili pepper, and let them sizzle. Reduce the heat to one-third, add the shrimp heads, and sauté them until red on both sides.
- 5Season the peeled shrimp with salt, place them in the pan, and sear them for 1/2 minute on each side. Remove from the pan and set aside, discard the heads.
- 6Add the juice from the shrimp heads and wine to the pan and reduce to 2 tablespoons.
- 7Pour the pan drippings over the shrimp, sprinkle with chopped parsley, and serve hot with white bread.
Tip
The juice from the shrimp heads gives the dish an excellent flavor.
When sautéing garlic, be careful not to let it brown too much. The dish would be bitter.
Do not cook shrimp for too long. They contain little water, and longer cooking would dry them out.
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