Camarões à guilho (garlic shrimp) is a favourite from our kitchen. Quick and full of flavour, it will make your family and friends ask for seconds.
Ingredients (serves 2)
- 400 g fresh or frozen shrimp
- Chillies (dried, flakes or fresh)
- 4 garlic cloves
- 1 lemon
- A handful of fresh coriander
- A splash of whisky, cognac or brandy
- Olive oil
- Paprika
- Salt and pepper, to taste
Instructions
- Rinse the shrimp under running water and peel them. You can keep the tails or remove the shells completely.
- With a small knife, make a shallow cut along the back and remove the dark vein. Keep the heads for extra flavour.
- Heat some olive oil in a frying pan and fry the heads for 3 minutes, pressing them to release their flavour. Remove and discard them.
- Slice 3 garlic cloves and chop some coriander stems. Fry them gently, without burning the garlic.
- Add the shrimp and season with salt, pepper and paprika. Add chopped chilli for an extra kick.
- Fry for 2 to 4 minutes, depending on size, until the shrimp lose their transparency. Do not overcook.
- About a minute before the end, add the spirit and flambé to burn off the alcohol.
- Finish with fresh coriander leaves and a squeeze of lemon.
Learn to cook it with us
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