Camarones con Relajo

The glory of head-on shrimp is sucking all of the candy, briny juices out of their heads, so attempt to hunt down shrimp which might be each shell-on and head-on for the total expertise. If that’s not an choice, shell-on shrimp may also do the trick. Eat them shells and all to make the most of their crispy but tender texture. This recipe from chef Anthony Salguero of Popoca in Oakland is impressed by a dish he ate at La Cocina Central in San Salvador.


  • 1 lb. extra-jumbo shell-on shrimp, ideally head-on

  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

  • four Tbsp. extra-virgin olive oil, divided

  • 6 garlic cloves, thinly sliced

  • 2 Tbsp. bitter cream

  • three limes, halved

  • 1 cup coarsely chopped cilantro

  • Flaky sea salt

Recipe Preparation

  • Utilizing kitchen scissors and dealing separately, reduce by means of shrimp shells alongside the size of their backs simply deep sufficient into flesh to show the vein; take away. Pat shrimp dry.

  • Toss shrimp with Relajo, kosher salt, and 1 Tbsp. oil in a medium bowl. Warmth remaining three Tbsp. oil in a big skillet over medium-high. Prepare dinner shrimp in a single layer, undisturbed, till crisp and browned beneath, about 2 minutes. Flip over and prepare dinner till crisp on the opposite facet, about 1 minute. Instantly add garlic and prepare dinner, shaking pan typically, till garlic is simply golden, about 1 minute.

  • Take away pan from warmth and stir bitter cream and a pair of Tbsp. water into shrimp (it’ll look cut up). Squeeze in juice from limes and add cilantro. Switch to a platter; sprinkle with sea salt.

Recipe by Anthony Salguero

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