Shrimp in garlic oil with shungiku sauce

I made this simple saute of small shrimps with oil that I made sanma confit.  This is another thing you can do with after making of confit.  Not only you can preserve the confit itself but you can also use its' oil.  Because I used a lot of garlic and pepper corns, the oil has wonderful flavor.

「エビのガーリックオイルと春菊のソース」秋刀魚のコンフィを作ったオイルでエビを炒めた。コンフィオイルはニンニクやペッパー類をふんだんに入れて作ったので、秋刀魚のエキスと合わさってとても美味しい。魚介を炒めるのには最高だ。