For the burnt garlic consommé:
500 gr. garlic, peeled
Butter, to taste
20 gr. sugar
For the shrimps:
8 large red shrimps
100 gr. chickpea flour
Burnt garlic consommé:
Arrange the garlic cloves on an oven pan, not touching each other. Brush with butter, and sprinkle with sugar. Bake in a pre-heated oven at about 200ºC for about 30 min., until browned. Remove from the oven.
Heat 1 liter of water in a pan and add the garlic cloves. Simmer until reduced to one third. Filter and check the seasoning. Set aside.
Remove the heads from the shrimps. Then remove the legs and set aside.
Lightly fry the shrimp tails, leaving almost raw.
Dip the shrimp legs in chickpea flour and fry in olive oil until crisp.
Place a warm shrimp tail on a flat plate or a slate. Top with the crisp fried legs. Serve separately, in a glass, about 6 cl. of very hot burnt garlic consommé.