In a clay cooking pot (if you don’t have one, use a normal saucepan), brown the sliced garlic in the 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 Essences olive oil seasoned with garlic
- Salt and pepper
Step by step
Remove the garlic and set aside. Add the shrimp to the 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.