Garlic shrimps
============== 2020-02-14

Comment: Cooking shrimps is difficult as they have a tendency to go from undercooked to overcooked in a matter of seconds.
The trick is first to not overheat the pan, then cook the shrimps on 1 side for 1 to 2 mn (depending on size), then flip them, and watch the thick part, where it was deveined, and as soon as it becomes opaque, they are done. Immediately remove them from the pan. Finally, the larger the shrimps, the lower the heat needed, to allow them to cook throughout without being overcooked.

Shrimps can be served along with another dish, for instance Fetuccini Alfredo, or on their own, as an appetizer, along with the sauce suggested here.

The shrimps are cooked in a little garlic and hot pepper (opt) infused EVOO.

2 to 4 servings


Shrimps ~200g
4 to 5 cloves garlic cut in slivers
1 hot pepper seeded, thinly sliced (opt)


In a large enough fry pan, warm up a generous quantity of EVOO with a pinch of salt.
Add the garlic (must not burn but perfume the EVOO) and the hot pepper (opt).
After a ~5 to 10 mn, push the garlic and pepper aside and add the shrimps on medium heat.
Cook quickly, on both sides, and remove the shrimps as soon as they are cooked (see text).


2 tablespoons mirin
2 tablespoons saké (opt)
2 tablespoons Panzu or soja sauce (I prefer panzu)
grated gingembre  (2 or 3 'gratings' only)
S + P


In a bowl, mix all the ingredients, taste, adjust to your liking.