In a clay cooking pot (if you don’t have one, use a normal saucepan), brown the sliced garlic in the extra-virgin olive oil. Add the chilies. Keep an eye on the heat so the garlic and chilies don’t burn, but brown.
- 1 kg frozen shrimp
- 15 cloves garlic
- 2 chilies
- 300 ml Borges extra virgin olive oil
- Salt and pepper
Step by step
Remove the garlic and set aside. Add the shrimp to the extra-virgin olive oil. Season with salt and pepper and turn up the heat, stirring constantly. Cook for a few minutes.
Once the shrimp are cooked, add the chilies and garlic back in.
Serve in the pan, while the oil is still very hot.