Indian Shrimp Pan

Ingredients

• 600 gshrimp
• 4 clovesgarlic
• 80 mlolive oil
• lemonjuiced
• to tastechili
• to tastefine sea salt

Method

1. Start by cleaning the shrimp thoroughly. Remove the shells and devein them by making a shallow cut along the back and pulling out the dark vein. Rinse the shrimp under cold water, then pat them dry with a paper towel to ensure they sear properly in the pan.
2. In a large, heavy-bottomed skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add 4 cloves of garlic, finely chopped. Stir the garlic gently until it becomes golden and releases a fragrant aroma, being careful not to let it burn.
3. Add the shrimp to the skillet in a single layer, ensuring they have enough space to cook evenly. Increase the heat slightly to medium-high. Cook the shrimp for about 2-3 minutes on one side until they turn pink and start to curl slightly at the edges.
4. Flip the shrimp over using a spatula or tongs, and cook for another 1-2 minutes on the other side. The shrimp should be just opaque in the center and firm to the touch, indicating they are perfectly cooked.
5. Remove the skillet from the heat and immediately squeeze the juice of one lemon over the shrimp. Add chili to taste, adjusting the heat level according to your preference. Sprinkle fine sea salt over the dish, tasting as you go to achieve the desired seasoning.
6. Serve the Indian Shrimp Pan immediately, while the shrimp are still warm and succulent. This dish is best enjoyed with family or friends, embodying the spirit of Indian home cooking.