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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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This recipe is from La Huella, a parador in Jose Ignacio, Uruguay. Ingredients:
1/4 cup vegetable oil |
4 garlic cloves |
24 large shrimp, middle sections (peeled heads and tails left intact if desired) |
1 medium red onion, thinly sliced |
kosher salt & freshly ground black pepper, to taste |
2 tablespoons flat leaf parsley, chopped (garnish) |
lemon wedge (garnish) |
Directions:
1. Cook oil and garlic in a small saucepan over low heat until garlic is soft but not yet golden, about 10 minutes. Remove pan from heat and let cool. Strain garlic oil through a fine-mesh sieve into a small bowl; set aside.
2. Place shrimp and onion in separate medium bowls; season with salt and pepper. Heat a cast-iron griddle over high heat until smoking. You can also cook on a barbecue grill. Arrange shrimp on one half of griddle in a single layer and onion on the other half.
3. Alternatively, using a cast-iron skillet, cook shrimp first, then onion (don’t overcrowd the pan or the shrimp will steam instead of sear). Cook until shrimp are golden brown, about 1 minute.
4. Turn shrimp and onion, drizzle with some garlic oil, and cook until shrimp are cooked through, about 1 minute longer. Divide shrimp and onion among plates; garnish with parsley. Squeeze lemon over top.
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