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Amelia Islander

Shrimp Pil Pil a Spanish Favorite

Jan 18, 2016 02:00AM
You’ll want to have plenty of bread on hand to capture the delicious pan juices from these garlicky crustaceans. This Basque tapa, called gambas al ajillo in other parts of Spain, is traditionally served at the table sizzling in a little metal pan. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid, cut into rings 1/2 inch wide, or sea or bay scallops for the shrimp. The thing that we love about Shrimp Pil Pil is it cooks up in just minutes. With salad and bread, it’s the perfect meal for any night of the week.

Shrimp Pil Pil Ingredients: 1/2 cup extra-virgin olive oil 3 cloves garlic, thinly sliced 1 teaspoon crushed red pepper 1 teaspoon sweet paprika 1 pound large shrimp, peeled and deveined (tails left on) Splash of dry sherry or lemon juice salt chopped flat-leaf parsley, about a handlful 1 loaf crusty bread, sliced

Preparation: In a large, heavy skillet, heat the olive oil over medium-high heat. Add the garlic, crushed red pepper, paprika, sherry or lemon juice, and cook, stirring, for 30 seconds. Season the shrimp with salt, add to the skillet and cook until opaque, 1 to 2 minutes on each side. Remove from the heat and stir in the parsley. Transfer the shrimp mixture to a bowl and serve with the bread.