Description
This Roasted Shrimp with Elephant Garlic and Pimentón is a quick, flavorful dish that celebrates the beauty of simple ingredients.
Ingredients
Scale
- 1/3 cup olive oil
- 50 grams elephant garlic, roughly chopped (1.75 ounces)
- 1 teaspoon pimentón (smoked paprika)
- 450 grams shrimp, peeled and deveined (1 pound)
- Salt and pepper to taste
- 1 tablespoon minced parsley (to garnish)
Instructions
- Preheat the Oven
Position your oven rack in the middle and preheat to 400°F (200°C). This high heat will give the shrimp a perfect roast. - Sauté the Garlic
In a cast iron skillet (or oven-safe pan), heat olive oil over medium-high heat. Add the chopped elephant garlic and fry until the garlic starts turning golden brown around the edges, about 2-3 minutes. Keep an eye on it to ensure it doesn’t burn. - Season with Pimentón
Once the garlic is fragrant and slightly browned, add the pimentón to the pan. Stir well to combine with the garlic and oil, allowing the smoky paprika flavor to infuse the oil. - Add the Shrimp
Place the shrimp in a single layer over the garlic and oil. Sprinkle generously with salt and pepper to taste. This is where you can adjust the seasoning to your preference. - Roast the Shrimp
Transfer the skillet to the preheated oven. Roast the shrimp for 2-3 minutes, or until they turn pink and opaque throughout. Be careful not to overcook them, as shrimp can quickly become tough. - Finish and Garnish
Remove the pan from the oven. Sprinkle the shrimp with minced parsley for a fresh burst of flavor. Toss the shrimp gently in the garlic oil to ensure they’re evenly coated with the fragrant, smoky sauce. - Serve
Serve the roasted shrimp immediately, alongside crusty bread to soak up the flavorful garlic-infused oil. This makes for a perfect appetizer or light main course.
Notes
Tips:
- Elephant Garlic has a milder flavor than regular garlic, so it won’t overpower the shrimp. However, if you prefer a stronger garlic taste, you can substitute it with regular garlic.
- Pimentón (smoked paprika) is key for the smoky depth of flavor in this dish. If you can’t find it, regular paprika will work, though the flavor won’t be as smoky.
- Serve with a side salad or over pasta for a more substantial meal.
