STREAMING NOW: Jamie's Super Food
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from La Huella, a parador in Jose Ignacio, Uruguay.”
READY IN:
33mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 14 cup vegetable oil
  • 4 garlic cloves
  • 24 large shrimp, middle sections (peeled heads and tails left intact if desired)
  • 1 medium red onion, thinly sliced
  • kosher salt & freshly ground black pepper, to taste
  • 2 tablespoons flat leaf parsley, chopped (garnish)
  • lemon wedge (garnish)

Directions

  1. Cook oil and garlic in a small saucepan over low heat until garlic is soft but not yet golden, about 10 minutes. Remove pan from heat and let cool. Strain garlic oil through a fine-mesh sieve into a small bowl; set aside.
  2. Place shrimp and onion in separate medium bowls; season with salt and pepper. Heat a cast-iron griddle over high heat until smoking. You can also cook on a barbecue grill. Arrange shrimp on one half of griddle in a single layer and onion on the other half.
  3. Alternatively, using a cast-iron skillet, cook shrimp first, then onion (don’t overcrowd the pan or the shrimp will steam instead of sear). Cook until shrimp are golden brown, about 1 minute.
  4. Turn shrimp and onion, drizzle with some garlic oil, and cook until shrimp are cooked through, about 1 minute longer. Divide shrimp and onion among plates; garnish with parsley. Squeeze lemon over top.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: