Garlic heaven

How much garlic can you bear? I tell you that I can bear a lot. Whenever I talk about garlic, I keep saying stuff like “Less than one clove per person is for beginners”.

Today, I had much more than this one clove per person. Along with one of my favorite kinds of protein. I made a large pan of garlic shrimp and indulged in it. This is how it must feel like in heaven.

Garlic shrimp

Serves 2:
800 g unshelled shrimp (I used size U15)
8-10 garlic cloves
2-4 red chiles
4-5 thyme sprigs
1 handful parsley
4 tblsp. oil
100 g butter
2 lemons
coarse sea salt

Coarsely chop garlic, chile, and parsley.

Heat the oil in a large frying pan over maximum heat. Lay the shrimp, side by side, into the pan. Over maximum heat, roast from both sides for just a few moments until they turn red and fragrant. Roasting shrimp in their shells enhances their flavor in a tremendous way. However, you do not want to cook them through at this moment. So take them out of the pan and lay aside. Discard the oil and wipe out the pan with paper towels. Burnt oil is no good for your body.

Return the pan to the stove, but now over very low heat. Melt the butter and add garlic, chile, and thyme. Sauté for a few moments to let all the flavors infuse the butter. Return the shrimp to the pan and cook them for 3-4 minutes. Turn them around a few times and constantly baste them with the melted butter. This is your only chance to make the flavors penetrate the shells, so you better use it.

When the shrimp are done, squeeze one lemon over the dish, add the parsley, and sprinkle with sea salt.

Serve immediately, aside with the second lemon, which you cut into wedges. If you like, you can have a green salad and some bread with your shrimp. But to be honest, I don’t think that you need either – unless you bought too few shrimp.

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