Garlic shrimp / Gambas Pil Pil is a popular Spanish dish
Background and history
For many years we vacationed on the Costa Del Sol with friends and we would walk along the beach and stop at this little cafe, which did the most amazing gambas. She brought them out and we could hear the sizzling of the olive oil as she got close and the smell was amazing. The trick is to heat your terracotta dish in the oven and when your prawns are ready add it to the dish and you will get that sizzle and wonderful aroma.
- 1 kg medium-sized uncooked prawns or shrimps
- 100ml good olive oil
- 2 tbsp of butter
- 6-8 garlic cloves, chopped roughly
- 1/2-3/4 tsp paprika
- 1/2 tsp salt
- 1/4-1tsp of dried chilli flakes
- Few sprigs of Coriander were finely chopped to finish.
- For 4 people.
- Peel the prawns/shrimps but leave the tails on.
- Add salt to them and put them in a covered bowl and leave in the fridge for 30 minutes.
- Put your terracotta dishes into the oven to heat through on high.
- Heat the oil and butter together in a large pan over medium heat.
- When foaming, add the chilli and garlic.
- Stir and cook the garlic and chilli for 1 minute until golden brown. Add the paprika.
- Add the shrimps or prawns and cook for around 3 minutes, or until they curl up and change colour
Serve IMMEDIATELY into your hot dishes just see that sizzle.
- Sprinkle with coriander.
- Serve with a good chunk of baguette to dip into the sauce.
- It took me a couple of goes getting the dishes heated properly and the olive oil sizzling to get that sizzle to carry on.
- I also sometimes add a little chopped chorizo with the chilli and garlic or some fresh breadcrumbs.
- This dish is all about those lovely bits in the bottom of the dish eaten with your lovely crusty bread.
Prepared, tried, and tested by Carol Taylor