An ideal tapas bar snack, from the perfectly cooked shrimp to the garlicky sauce that's begging to be sopped up with some good bread.
Buying frozen, shell-on shrimp with the heads removed ensures the freshest shrimp with the best taste and texture.Infusing the oil with shrimp shells and garlic creates layers of flavor.
But when it's done perfectly, when the shrimp are juicy and tender with a crunchy pop, when the oil sings with a chorus of layered garlic flavors, it can be transcendent. That's what we're after today. Using that method gives you good results, but you can do better. Let's break it down one element at a time.Head-on shrimp are generally pricier than their headless brethren, but here's the truth: they're usually worse as well. The issue is that shrimp heads contain powerful enzymes that start to break down shrimp flesh as soon as they die. Within hours, head-on shrimp will become noticeably mushier.
I set the marinating shrimp aside at room temperature for the salt and baking soda to work their magic while I start working on the rest of the oil.
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