SHRIMP WITH ARUGULA by ALEX ATALA

I'm going to make a shrimp salad with arugula. And you're going to think, shrimp salad with arugula, is it just cooking the shrimp, olive oil, salt? No. In this summer, in this heat, we need things that are light, that feed us, and above all, that are delicious, that are fresh, that don't make us feel heavy. So, follow this recipe, cook at home, just like I cook at home. The recipe starts in the simplest way in the world. I'm going to get a frying pan, I'm going to turn on the heat, I'm going to put a thread of olive oil, in fact, a generous thread of olive oil. I'm practically going to cover the bottom of the frying pan with olive oil, and I'm going to heat it up. Here on the side, I'm going to get three shrimp with shell, with head, and I'm going to separate the shell and the head. And, obviously, I'm going to keep the body of the shrimp for us to eat, of course. But I'm not going to throw away the head and the shell of the shrimp, I'm going to put it in that frying pan. So, while the frying pan is heating up, I already have two cloves of garlic here, I'm going to crush the cloves of garlic, I'm going to put it there, and these cloves of garlic are much more to give a perfume than to give a lot of flavor. I don't want this recipe too marked with garlic, I just want the garlic to compose. I'll try to give a slightly more complicated explanation, a little more technical, about the function, how the garlic and the onion work in our mouths. They will determine the weight of our recipe, how much flavor will remain in the mouth. So I'm going to get here, I'm going to get two cloves of garlic, I'm going to crush one here, another here, I'm going to throw the garlic there, and I'm going to leave the garlic burning. I'm going to pass a little water on my hand and we're going to go back to the explanation. The garlic and the onion determine the weight of a sauce, of a food in our mouth. I'm going to make a comparison with music. In music, or in a band, we say that there is a part of the band called kitchen. What is the kitchen of a band? The bass and drums set. In the kitchen, in the daily life of the kitchen, we say that it is the garlic and the onion. And now let's explain this combination better. When I listen to heavy metal, I listen to a strong beat, an accelerated rhythm, the bass making a weight for heavy metal, for hardcore. When I listen to jazz, I listen to an elegant drum, sometimes a brush, the bass giving more elegance, composing. This is the weight, I determine the weight and the rhythm of that performance. And this is more or less what the kitchen is. It is the function of the garlic and the onion. We determine the power of flavor. When I put the garlic more chopped or chopped in a recipe, it releases more flavor. When I put it whole, it scents, but it becomes more like that little brush of jazz, the drums, you know? This is more or less what I'm doing. I fried the garlic and the olive oil. I'm going to take the shrimp heads and throw them in here. I'm going to take a spoon and I'm going to mash the shrimp heads. Here in Brazil, it was determined to say that everything inside the shrimp is crap and it's not true. Big sauces, most of the things you eat are salty, like the ones we buy in the market. The taste of the shrimp is made from the head of the shrimp, but when you go to a big restaurant and eat a sauce American, when you eat a bisque, many times even an exaggeration here, a shrimp stroganoff, the sauce is made from the head. That's the way I'm doing it here. I'm not going to talk about how to make the sauces, but take a look here. Look what I had here at the end. I'm going to take a shrimp head oil with a lot of shrimp smell. Now I'm going to turn off the heat. I'm going to separate the head and the shells from the oil and I'm going to use it in a little while. And now we're going to make a very simple mayonnaise, the most daily, most day-to-day possible. I'm going to take two egg yolks. I'm going to separate them with the egg shell. First. Second yolk. I reserve the whites for another preparation. A little salt, a little lemon. A little salt. There's a little lemon here on the side. I've already squeezed a little lemon in my mayonnaise. I'm going to start beating slowly. And now, little by little, I'm going to add oil and beat. My mayonnaise took almost a point. I'm going to finish it adding that shrimp oil here. All the flavor I had now of the shrimp, I'm going to put it here. Not all of it, but I'm going to get a little bit of this burnt part here. Let's finish beating very carefully so we don't mess up. So we'll go slowly. Ready. Let's try it. Sensational. A little shrimp gives so much flavor. I'm going to tell you the inspiration for this recipe. There's a classic from the Portuguese cuisine which is cod abras. What is cod abras? It's cod cooked with an egg and french fries. I thought more or less in the same recipe. Can I or can't I put the onion? I'm not going to put the onion today. But I'm going to get in the same frying pan that I took the oil from the shrimp and I'm going to fry a shrimp here. It's important to remember the following. Cod abras is this combination that I mentioned of the egg, the cod and the french fries. Here I'm going to do the same thing. I have the egg and the oil, but instead of the cod I'm going to use the shrimp. I'm going to get the shrimp. I'm going to cook it. I'm going to give it a light searing. I'm going to leave it undercooked in its own oil. I'm going to enjoy it. And a little bit of salt. I'm going to make this delicious shrimp. I'm going to leave a lemon on the side. It's ready to go to the shrimp. While my shrimp are grilling, I'm going to get a container to make the presentation of the dish. Meanwhile, let's cook the shrimp. My shrimp are almost ready. And it's super important to remember that seafood, as a rule, should be lightly cooked, almost undercooked. It's still a little undercooked, but I'm not going to cook it too much. I want this texture undercooked. I like it. I'm a fan. While I wait for the shrimp, I'm going to get some arugula I've already washed my arugula. I'm just going to arrange it on the bottom of the tray where I'm going to make the presentation. I'm going to put the leaves more to the tip. The shrimp is bursting, it's getting to the point. I'm going to take a piece of arugula. It's too big. I'm going to edit it. My shrimp is almost ready. I'm going to turn off the heat. I'm going to let the temperature drop. I already have a lemon squeezer I'm going to turn this shrimp right now. My sauce or my shrimp mayonnaise I'm going to get straw potatoes, those we buy ready. If you can do it at home, even better. In this case, here you can already use it. I'm going to get my shrimp salad. I love to put a little pepper here. I'm not going to put it today, but here's the suggestion. Can you see the potato here? Look how I'm doing it. That story I told you about the cod, now it becomes concrete here. I used shrimp and garlic instead of cod and onion. And then I have this here. Crunchy, mellow. And I'm going to put my straw potato with shrimp mayonnaise in the center. My lemon. I'm going to take the juice here and I'm going to deglaze my frying pan with lemon juice to extract as much flavor as possible. I'm just going to get one for us to try here. Hummm I'm going to get some smaller shrimp that I already had and I'm going to put them underneath. Delicious! This is so simple and so tasty. My bigger shrimp I'm going to leave up here. And I'm going to water the arugula with my olive oil. Not olive oil, my base, my lemon deglazing. Because I'm a maniac. I can't take it anymore. I'm going to have to put a little pepper to make it more beautiful, to make it more tasty. If you like pepper, you can put pepper in the mayonnaise at any time or do what I'm doing here, which is to give an angle to the pepper and leave a little smell of pepper here. I love it, I'm addicted. I love it, I love it. The smell of pepper. And I'm going to take it now more carefully the pepper. I'm going to cut it very thin and only half of it. Just to help give a little pepper and a little color. I'm going to avoid going all the way up so I don't get a lot of seeds and it doesn't get too spicy. I'm going to finish here. If you want parsley, coriander, everything here is welcome. But the most important is the shrimp and arugula. It's delicious, simple, easy to feed for a summer day. This mixture of straw potatoes with mayonnaise is sensational. This is the straw potato. It's crunchy. You have this balance between crunchiness and smoothness. The bitterness of the arugula. The sweetness, the delicacy of the shrimp. It's worth trying this recipe. 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