Karlos Arguiñano has surprised once again with one of those tips that seem simple but make a difference in the kitchen. The popular chef has shared his secret for preparing garlic shrimp that win everyone over. As he explained, it's a detail that defines the final result of the dish.
Garlic shrimp are one of the most iconic tapas in Spanish cuisine. With few ingredients and quick preparation, they've become a classic both in bars and at home. However, as Arguiñano reminded, the key is not to neglect the cooking point.
The chef has confessed that the secret lies in a specific gesture, which is to remove them from the heat as soon as they change color. "They stay juicy if you take them out as soon as they change color," he explained on television. According to what he emphasized, that moment when they go from a grayish tone to pink marks the line between tender or rubbery shrimp.
Common mistakes that ruin good shrimp
This trick, although it may seem obvious, is the one most often overlooked in home cooking. Many amateurs prolong the cooking out of fear that they'll be undercooked, but that excess only takes away flavor and juiciness. Arguiñano has insisted that the time should be measured in minutes, even seconds.
The traditional garlic shrimp recipe is hardly complicated: four cloves of garlic, half a chili pepper, extra virgin olive oil, and freshly chopped parsley. Even so, as happens in popular cooking, simplicity hides the difficulty. The heat, the timing, and the exact point of the ingredients are the real keys to success.
The Basque chef has also warned about a common mistake, such as burning the garlic. A clove that's too toasted makes the whole dish bitter and ruins everything. That's why he recommended sautéing it slowly, letting the oil absorb the garlic flavor before adding the shrimp.
A simple dish that tastes like celebration
When the pieces go into the pan, the show is immediate. In just two or three minutes, the seafood begins to release its characteristic aroma and changes color, an unmistakable sign that it's ready. That's when the chef recommends not getting distracted for even a second.
For Arguiñano, this dish is a shared celebration, because it evokes gatherings, long after-dinner conversations, and moments in good company. "If there are shrimp on the table, there's something to celebrate," the chef concluded. He also reminded that making the most of ingredients is part of good cooking, since with the heads and shells you can make a rich broth for soups, creams, stews, or rice dishes.
The final result is a dish with history, flavor, and simplicity. A recipe that, according to Arguiñano, doesn't need complications, just attention to detail. With the secret of the perfect point, garlic shrimp become a flawless tapa every time.