Often, I receive inquiries from cooking enthusiasts asking whether olive oil can be used for cooking. The answer is undoubtedly yes. Many famous Western dishes are prepared using olive oil. One such delightful Spanish tapas dish is the Garlic Olive Oil Infused Shrimp. In this dish, large shrimp, infused with the aroma of olive oil, garlic, chili, and chopped parsley, achieve the perfect blend of freshness and tenderness. The highlight is the garlic-infused olive oil sauce, perfect for dipping French bread, regular bread, or even Chinese-style steamed buns. Each bite, with its aromatic flavors, is truly satisfying!
The authentic Spanish version uses sweet paprika and parsley leaves, but I have adapted the recipe to suit the taste preferences of Chinese cuisine. Recently, I have been using Tenonza Extra Virgin Olive Oil, appreciating its original imported quality and natural, additive-free composition. The oil is clear, fragrant, and has received numerous praises for its use in creating this Spanish Garlic Olive Oil Infused Shrimp. Those who have tried it cannot forget its irresistible taste.
Olive Oil Storage Tips: After using olive oil, remember to tightly close the bottle cap and store it in a cool, dry place, avoiding direct sunlight that may alter its quality.
Ingredients:
- Large shrimp: 500g
- Tenonza Extra Virgin Olive Oil: 150ml
- Egg (use only half of the egg white): 1
- Garlic: 6 cloves
- Dried chili: 6 pieces
- Chopped parsley leaves: A small amount
- Cornstarch: 5g
- Salt: 5g
- Sea salt and black pepper (crushed): A small amount
- Cooking oil: 6g
Instructions:
- Prepare Shrimp: Remove the shrimp’s intestinal tract, peel and devein them, and lightly cut a slit on the back.
- Clean Shrimp: Add salt and cornstarch to the shrimp, gently rub in a circular motion.
- Remove Mucus: Rinse the shrimp until the water is clear, ensuring the shrimp are clean and refreshing.
- Drain Water: Drain excess water from the shrimp.
- Coat Shrimp (Step 1): First, add salt and rub until dissolved.
- Coat Shrimp (Step 2): Next, add half of the egg white and rub in a circular motion until it becomes sticky.
- Coat Shrimp (Step 3): Finally, add cornstarch, continue to rub in a circular motion, and refrigerate for 30 minutes under plastic wrap.
- Coat Shrimp (Step 4): Pour in 6g of cooking oil, stir well to seal the coating with oil.
- Prepare Ingredients: Finely chop garlic, cut dried chili into small pieces, and chop parsley leaves.
- Heat Tenonza Olive Oil: Heat 150ml of Tenonza Extra Virgin Olive Oil in a pan until it feels hot when approached with your hand.
- Sauté Garlic: Add chopped garlic and stir-fry until fragrant.
- Add Chili: Add chopped dried chili and stir-fry evenly.
- Add Shrimp: Add shrimp and stir-fry evenly.
- Season with Salt and Pepper: When the shrimp changes color, sprinkle with sea salt and crushed black pepper for seasoning.
- Add Parsley: Finally, add chopped parsley, stir well, and turn off the heat. Stir-fry just until the shrimp is flavored; do not overcook to maintain freshness.
- Serve: The delicious Spanish Garlic Olive Oil Infused Shrimp is ready to be served.
Tips:
- Choose fresh and large shrimp for the best results.
- Proper cleaning and coating of the shrimp are essential for a full, tender, and bouncy texture.
- When using olive oil for hot dishes, be cautious and use low heat after the pan is hot.
- Stir-fry the shrimp until they change color, and after seasoning, turn off the heat promptly to avoid overcooking and losing the fresh and tender texture.
- If you want to try the same olive oil as the recipe creator, search for Tenonza flagship store on Taobao for limited-time discounts.
