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INGREDIENTS
- 2 peeled cloves of garlic
- 1/2 chili pepper
- 5 whole shrimp, size 16/20
- 6 tablespoons of olive oil
- salt
- 60 ml dry white wine
- 1 teaspoon chopped flat-leaf parsley
INSTRUCTIONS
- 1Slice the garlic.
- 2Slice the chili pepper finely. The amount depends on your taste.
- 3Break off the heads of the shrimp and set them aside. Peel the shells, leaving only 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, then discard 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 the shrimp for too long. They contain little water and would dry out with prolonged cooking.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.