Garlic Shrimp
1 serving
30 minutes
The recipe from Ruslan Polyakov, chef of Remy Kitchen Bakery, is so simple and homey that it seems to hardly fit into the category of restaurant dishes. But this is exactly the case when brevity is the sister of talent. In fact, everything about this dish is surprising : how the shrimp deftly get along with the sweetish parmesan, and how delicately they crunch under the garlic crust. And they will sizzle spectacularly if you serve them not on a plate, but in a portioned cast-iron frying pan, preheated for a couple of minutes on the stove, along with a slice of crispy bread. And beer with them - for sure.
1
Chop the parsley finely.
- Parsley: 2 g
2
In a pan, combine butter and olive oil, and heat.
- Olive oil: 10 ml
- Butter: 10 g
3
Slice the garlic thinly, lightly fry it in oil in a pan, and as soon as it releases its aroma, add the shrimp to the pan.
- Garlic: 1 clove
- Peeled shrimp: 120 g
4
Fry the shrimp until cooked, 7–10 minutes.
5
Transfer the shrimp to a plate, drizzle with lemon juice, and sprinkle with parmesan and parsley.
- Lemon juice: 5 ml
- Grated Parmesan cheese: 5 g
- Parsley: 2 g
- Salt: to taste
- Ground black pepper: to taste
