Quick-fried shrimp with sweet, toasty garlic (Camarones al.)

This is a simple Mexican recipe that highlights the sweetness of garlic, which is used in abundance. The first step in the recipe is to slow cook the garlic, tonnes of it, in olive oil on a low heat, allowing the garlic to confit and release its sweetness. The chillies come next, adding notes of smokiness and a pop of mild heat. It is a lovely dish that is both rich and complex. I served it over a Carrot and cilantro pancake to temper the spices. This was a lovely small plate to start the dinner with.

I have been a big fan of Rick Bayless since we lived in Chicago many years ago. Rick is responsible for elevating Mexican cuisine in the US through his numerous cookbooks, restaurants and shows. This cookbook is a gem, filled with simple recipes that bring the best of Mexican cuisine to your table. We have eaten in both his restaurants, and his margarita is the best we have ever had. The food at both his restaurants is delicious, and after a few margaritas, everything tastes great!

For more recipes from this cookbook, click here.

Ingredients:

2 ancho chillies

1/2 cup water

15 garlic cloves, minced

5 tablespoons oil

Salt, to taste

Juice of 1 lime

1 lb shrimp

Cilantro, minced, to garnish

Start with the chillies. Dry-roast the chillies in a pan until they give off small wisps of smoke. Soak the chillies in hot water for 30-45 minutes until they are soft. Deseed and destem the chillies, saving the flesh and the soaking liquid. Add the chillies and strained soaking liquids to a small blender and puree until very smooth.

Meanwhile, heat the oil in a frying pan over the lowest possible heat. Add the garlic and cook for 20-30 minutes, until they are golden. The very slow cooking allows the garlic to turn sweeter.

Add the lime juice and cook for 2 minutes until the juice has been absorbed. Add the chilli paste. Cook for 20 minutes, until the sauce has the consistency of light cream. The chillies will tend to stick to the bottom of the pan, so stir the ingredients often. Small pools of oil will float to the surface. Taste for alt and adjust as needed.

Add the shrimp and cook over medium heat until the water has evaporated and the sauce is thick and coats the shrimp well.

Serve immediately. I served this over Carrot and cilantro pancakes to balance the sauce's heaviness.