«Flying carpet» Shrimp (20)

«Flying carpet» Shrimp (20)


"A turmoil of spices"

20 wild shrimp

3 garlic cloves

1 ginger bulb the size of a walnut

30 ml (2 tablespoons) of olive oil

10 ml (2 teaspoons) chili powder

2 tsp (10 mL) paprika

Sea salt and freshly ground pepper


Are you ready?!!

Chop garlic and ginger very finely.

Put the shelled and deveined shrimp in a bowl with all the other ingredients.

Try keeping the shrimp tails intact.

Cover and let marinate a few hours in the refrigerator.

10 minutes before serving, heat a skillet over high heat and cook the shrimp for one minute per side. Lower the heat and cook covered for another minute.

Wild prawns from Mexico are often sold whole. You can make delicious broths with the heads.