Garlic Shrimp a la Plancha
Cooking Time: 30 minutes
Serving: 4 - 6 servings
2 kilograms large, head-on shrimp in the shell
180 milliliters extra-virgin olive oil
4 cloves garlic
Freshly ground black pepper
Flaky salt, for serving
Lemons wedges, for serving
Shrimp a la plancha can kickstart a party with some crusty bread, be a light lunch alongside a simple salad, or even make a great dinner with a side of homemade fries. Make sure to plan ahead and order the whole, head-on shrimp in advance from your fishmonger. You definitely don't want to overcook them and end up with rubbery shrimp. If you don't have a proper plancha, a large cast-iron skillet works just as well. Using a good Spanish or Portuguese oil will earn you extra points.
Devein the shrimp: Use a small, sharp knife to make a cut along the back of each shrimp, going through the shell, and remove the dark "vein." Pat the shrimp dry with a paper towel and place them on a baking sheet lined with paper towel. Cover with plastic wrap and refrigerate until ready to cook.
Make the garlic oil: In a small saucepan, combine the olive oil and garlic over low heat. Let the garlic infuse in the oil for 5 minutes. Turn off the heat and let the garlic steep.
Heat a plancha or a large cast-iron skillet over medium-high heat. Once hot, working in batches to avoid overcrowding, dip each shrimp in the garlic oil, place it on the hot plancha or skillet, and sprinkle with kosher salt. Cook until the shrimp turn opaque and the shells become crisp and golden, which should take around 1½-2 minutes per side, depending on the size.
Picture by: GRAYDON + HERRIOTT FOR THE WALL STREET JOURNAL, FOOD STYLING BY REBECCA JURKEVICH, PROP STYLING BY AMY WILSON
Transfer the cooked shrimp to a large, warm platter. Drizzle them with a little garlic oil, add some freshly ground black pepper, and sprinkle with flaky sea salt. Serve immediately with lemon wedges.
Recommended Wine Pairing:
We recommend pairing the recipe with:
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