In the fishing village of Jose Ignacio on Uruguay’s southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill. A cast-iron skillet works just as well. This recipe first appeared in our June/July 2013 issue with Shane Mitchell’s article Art of the Parilla.
- 3⁄4 cup olive oil
- 10 cloves garlic, finely chopped
- 4-6 small fresh red Thai chiles
- 1 1⁄2 lb. raw medium shrimp, peeled and deveined, tails removed
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. roughly chopped parsley, for garnish
- Rustic country bread, for serving
- Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see How to Cook on a Grill). Heat a cazuela or 10″ cast-iron skillet on the grill until hot. Add oil, garlic, and chiles; cook, stirring occasionally, until garlic is golden, 3-5 minutes. Add shrimp, salt, and pepper; stir to coat in hot oil, and cook until shrimp are pink and cooked through, 2-3 minutes more. If the outside starts to burn before the shrimp are fully cooked, move cazuela to the cooler side of the grill until done. Stir in parsley and serve with bread on the side for dipping.