Gambas al pil pil (Spanish chili garlic shrimp)
Spanish cuisine › Andalusian · Spain on a Fork · ♥ 1.1K likes · 15.2K views · 5 min video
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Read about shrimp in the BrightCulinary Book
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Ingredients
Method
Techniques
- 450 g raw jumbo shrimp
- sea salt
- freshly cracked black pepper
Lay the shrimp on paper towels in a single layer and pat completely dry; season one side with sea salt and black pepper.
Drying and seasoning the shrimp
- 8 cloves garlic
- 4 whole small dried cayenne peppers
Thinly slice 8 cloves of garlic; set aside 4 small dried cayenne peppers.
- ⅓ cup extra virgin olive oil
Heat a large fry pan over medium heat with a third cup of extra virgin olive oil.
After a couple of minutes, season the oil with sea salt, add the garlic and cayenne and stir continuously about 1 minute until fragrant.
Add the shrimp in a single, evenly spaced layer and cook about one and a half minutes per side, until just cooked through.
- fresh parsley
Take off the heat, transfer to a shallow bowl and garnish with fresh parsley.
Plating and tasting