Brazil

Clean medium pink shrimp (if you want more flavor, keep the head)

Garlic Cloves

Cayenne Pepper

sweet paprika

Spicy paprika

Parsley and cilantro

Olive oil

Salt

Dry white wine

prawns al ajillo

Fatie o alho em lâminas finas e leve ao fogo numa frigideira com o azeite frio. Deixe aquecer lentamente e ir soltando o sabor. Quando o alho começar a dourar, retire e reserve. 

Slice the garlic into thin slices and heat in a frying pan with the cold oil. Let it heat up slowly and release the flavor. When the garlic starts to brown, remove and set aside.

Tempere os camarões com as especiarias e sal. Toste os camarões nesse azeite de alho em fogo alto rapidamentepara manter a textura macia deles. 

Season the prawns with the spices and salt. Toast the prawns in this garlic oil over high heat quickly to maintain their tender texture.

Quando os camarões estiverem quase no ponto, traga parte do alho, o vinho branco e deixe o álcool do vinho evaporar. Se for capaz, flambe. 
Finalize com as ervas bem picadinhas e sirva imediatamente com pães torrados. 

When the shrimp are almost done, bring some of the garlic, the white wine and let the alcohol in the wine evaporate. If you can, flambé.
Finish with finely chopped herbs and serve immediately with toasted bread.

prawns al ajillo

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