Gambas Pil Pil (Prawns Pil Pil style)
Gambas Pil Pil, or Prawns Pil Pil style, is a fashionable Spanish tapas recipe that comes straight from the heart of Andalusia.
In tapas bars, this is usually prepared in Cazuelitas,
individual earthenware ramekins, that when served, are sizzling! Watch out
not to burn your tongue. Ramekins can be used directly on a gas or electric stove.
If you prepare the prawns in a frying pan, as in the following recipe, the prawns lose their sizzle
when transferred to serving dishes, but they taste just as delicious as the tapas bar version.
- 500g fresh shrimps (prawns) unshelled
- 125ml high quality olive oil
- 1/2 a chili pepper, finely chopped
- 4 cloves of garlic, crushed
- 3 tbsp. dry sherry
- 1 tsp. mild pimenton (paprika)
- juice of 1/2 a lemon
- course salt
- bread for serving
1. Make sure the prawns are dry.
2. In a shallow pan, heat the oil until very hot. Add the chili and garlic, fry for 30 seconds until the garlic is almost golden.
3. Stir in the pimenton (paprika).
4. Add the prawns and stir well, allow to cook for 2-3 minutes.
5. Before serving, mix in the lemon juice and sherry and grover over some course salt.
6. Serve immediately with crusty bread.