Hot sautéed shrimp is a dish that combines the freshness of the sea with simple and effective culinary techniques. This dish has its roots in the coastal regions of Latin America, where the consumption of seafood is an essential part of the daily diet. In countries like Mexico, Puerto Rico, and Colombia, this type of preparation is very popular and is known as "garlic shrimp" or "rum shrimp," depending on the recipe and local ingredients. Its origin is linked to Spanish culinary traditions, which introduced the method of sautéing seafood with butter and garlic, later adapting to Caribbean and Latin American flavors through the incorporation of rum and local cheeses.
In other Latin American countries, this dish may vary in name and presentation. For example, in Venezuela it is called "shrimp in garlic and rum sauce," while in Chile it is commonly known as "sautéed shrimp with parmesan." Despite regional differences, the common element is the quick pan preparation with ingredients that enhance the flavor, making hot sautéed shrimp an exquisite and festive option for any occasion.
