This past weekend’s garlic escape was a visit to my hometown of Cleveland for its 3rd annual Garlic Festival. I touried the festival and tasting different garlics (including John Perkins’ great Russian Red which was brought to the US from the mountains of Slovenia just after WWII. I also bought an order of Sergio Abramof’s fantastic Garlic-Parsley Shrimp. (I actually bought one one each day of the festival). A few weeks ago, Cleveland lost a restaurant great when the Brazilian-born chef passed away suddenly.
As one of chefs from Sergio’s restaurant Saravá (just steps from the festival on Shaker Square) was preparing the shrimp, I asked for the recipe. Alas, I was told it was proprietary so this is my guesstimate of the recipe (based on the powers of observation). The menu claims that these are “Just like on the beach in Rio!” RIP Sergio. You will be missed.
(Inspired by Sergio Abramof’s restaurant Saravá)
1 lb. shrimp, peeled and deveined
Salt and pepper-seasoned flour
2 T. oil
3-6 cloves minced garlic
1/3 c. parsley, finely chopped
4 t. butter
Coat shrimp with seasoned flour. Heat oil. Add half of the garlic. When it gives off an aroma, add the shrimp. Let cook for 2-3 minutes without stirring. Turn, and cook until shrimp are pink in the center. While cooking, add the rest of the garlic, and butter and parsley. Add more salt and black pepper to taste. Serve warm over Brazilian-style rice. (Recipe below).
Brazilian Garlic Rice
2 c. long-grain white rice
2 cloves garlic, minced
2 T. vegetable oil
1 t. salt
4 c. hot water
Place the rice in a colander and rinse thoroughly with cold water; set aside.
Heat the oil in a saucepan over medium heat. Stir in the garlic and cook just until you can smell the garlic. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.