Camarones al Ajillo (Garlic Shrimp)

Garlic shrimp is one of the great quick-fire dishes of the Spanish and Mexican kitchen — shrimp sizzling in a pool of garlic-infused sauce, finished with a squeeze of lemon and a scatter of parsley. This strict fasting adaptation skips the oil entirely, simmering the shrimp in vegetable broth with an aggressive amount of garlic. The result is lighter but no less flavorful, and the garlic-broth sauce is so good you will soak up every drop with bread.

Shellfish are always permitted during Orthodox fasting, even on the strictest no-oil days, because they are invertebrates. This makes shrimp one of the most valuable protein sources available during Great Lent.

FASTING LEVEL: Fast Without Oil (no oil, no wine — shellfish/invertebrates always permitted)

SERVINGS: 2
TIME: 15 minutes

INGREDIENTS:
- 400 g large shrimp (shell-on or peeled — your preference)
- 8 cloves garlic, thinly sliced
- 200 ml vegetable broth
- 1/2 teaspoon sweet smoked paprika
- 1/4 teaspoon red pepper flakes (or 1 dried guajillo chile, seeded and torn)
- Juice of 1 lemon
- 2 tablespoons fresh flat-leaf parsley, chopped
- Salt to taste
- Crusty bread for serving

METHOD:
1. If using shell-on shrimp, peel them but leave the tails on. Reserve the shells. Simmer the shells in the vegetable broth for 5 minutes to make a quick shrimp stock, then strain. If using peeled shrimp, just use the broth as-is.
2. Heat a wide skillet over medium heat. Add 3 tablespoons of the broth. Add the sliced garlic and cook, stirring, for 1-2 minutes until the garlic is fragrant and just beginning to turn golden. Add more broth a tablespoon at a time as needed to prevent burning.
3. Add the smoked paprika and red pepper flakes. Stir for 15 seconds.
4. Pour in the remaining broth. Bring to a gentle simmer.
5. Add the shrimp in a single layer. Cook for 2-3 minutes per side until pink and just curled. Do not overcook — shrimp go from perfect to rubbery in seconds.
6. Remove from heat. Squeeze lemon juice over the shrimp. Taste the broth and adjust salt.
7. Scatter with parsley and serve immediately in the skillet with plenty of bread to soak up the garlicky broth.

NOTES:
- Shell-on shrimp are dramatically more flavorful. If you have the patience to peel at the table, cook them shell-on and make the quick shell stock — it transforms the dish.
- The garlic must be sliced, not minced. Sliced garlic cooks more evenly in the broth and gives you those beautiful golden chips.
- Smoked paprika is the key seasoning — it provides depth and color that compensates for the absence of oil.
- On oil-permitted days, you can make the traditional version by replacing the broth sauté with 80 ml of olive oil for a richer result.
- Shrimp are high in protein (about 24 g per 100 g) and very low in fat, making them an ideal fasting protein source.

NUTRITION (per serving, approximate):
Calories: 195 | Protein: 36 g | Carbohydrates: 6 g | Fat: 2 g | Fibre: 1 g