Frying shrimp and other shellfish in their shells is a characteristic technique of Spanish cuisine. It allows for quick preparation of a simple yet sophisticated appetizer.
Ingredients
- Fresh or frozen raw shrimp or langoustines in shells, 16
- Garlic cloves, 4
- Extra virgin olive oil, 5 tablespoons
- Parsley leaves, half a bunch
- Sea salt and pepper, to taste
- Butter (optional), 2 tablespoons
Sides
- Lettuce
- Cherry tomatoes
- Honey vinaigrette
Preparation
Thaw frozen shrimp thoroughly in cold water, then dry them well and season lightly with salt. Heat a pan with olive oil, add the shrimp, and fry for 1 minute on each side over high heat. Meanwhile, add sliced garlic, and at the end, chopped parsley. Optionally, you can also add butter. Serve on plates with lettuce, cherry tomatoes, and vinaigrette.
