Preparation

In the oven, bake 1 head of garlic at 180ºC for 25 minutes, wrapped in aluminum foil

Then, peel and place in a mixing bowl, with olive oil, and grind with a magic wand, until a homogeneous texture is obtained.

Remove the shrimp shells and casings.

Season the shrimp with salt, sauté in olive oil, add garlic, chilli and rosemary, soak with white wine, perfume with vinegar and chopped parsley, and finish with the garlic puree emulsion.

Remove the prawns and let the sauce refine.

Serve with the sauce and sprinkle with the chopped parsley.

Ingredients

  • 500g peeled shrimp 21/30 without head
  • 5 cloves of laminated garlic
  • 1 head of garlic
  • 10 pcs. Chili
  • 10 rosemary stems
  • 5 dl extra virgin olive oil
  • 10 dl white wine
  • White wine vinegar
  • Chopped parsley
  • salt