Spicy Gambas al Pil Pil
Spicy Gambas al Pil Pil
Ingredients
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 1 cup extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 teaspoon dried red chili flakes, or more, to taste
- 1/2 teaspoon smoked paprika
- 2 tablespoons dry sherry, (optional)
- 1/4 cup fresh parsley, finely chopped
- 1/2 lemon, cut into wedges, for serving
- 1 loaf crusty bread, for serving
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Pat the shrimp dry with paper towels. Season generously with salt and freshly ground black pepper.
⏱️ 3 min
- 2
In a large, heavy-bottomed skillet or earthenware cazuela, add the extra virgin olive oil. Place over medium-low heat. Add the thinly sliced garlic and dried red chili flakes.
⏱️ 2 min
- 3
Gently cook the garlic and chili flakes for 3-5 minutes, stirring occasionally, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it will become bitter.
⏱️ 5 min
- 4
Increase the heat to medium-high. Add the seasoned shrimp and smoked paprika to the skillet. Cook for 1-2 minutes per side, until the shrimp just begin to turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 4 min
- 5
If using, pour in the dry sherry and let it simmer for 30 seconds to cook off the alcohol. Stir in the fresh parsley.
⏱️ 1 min
- 6
Remove from heat immediately. The shrimp will continue to cook slightly in the hot oil. Taste and adjust seasoning if needed.
⏱️ 1 min
- 7
Serve the Gambas al Pil Pil immediately, directly from the skillet, with lemon wedges and plenty of crusty bread for dipping in the flavorful garlic and chili infused oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gambas al Pil Pil
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 1 cup extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 teaspoon dried red chili flakes, or more, to taste
- 1/2 teaspoon smoked paprika
- 2 tablespoons dry sherry, (optional)
- 1/4 cup fresh parsley, finely chopped
- 1/2 lemon, cut into wedges, for serving
- 1 loaf crusty bread, for serving
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Pat the shrimp dry with paper towels. Season generously with salt and freshly ground black pepper.
⏱️ 3 min - 2
In a large, heavy-bottomed skillet or earthenware cazuela, add the extra virgin olive oil. Place over medium-low heat. Add the thinly sliced garlic and dried red chili flakes.
⏱️ 2 min - 3
Gently cook the garlic and chili flakes for 3-5 minutes, stirring occasionally, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it will become bitter.
⏱️ 5 min - 4
Increase the heat to medium-high. Add the seasoned shrimp and smoked paprika to the skillet. Cook for 1-2 minutes per side, until the shrimp just begin to turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 4 min - 5
If using, pour in the dry sherry and let it simmer for 30 seconds to cook off the alcohol. Stir in the fresh parsley.
⏱️ 1 min - 6
Remove from heat immediately. The shrimp will continue to cook slightly in the hot oil. Taste and adjust seasoning if needed.
⏱️ 1 min - 7
Serve the Gambas al Pil Pil immediately, directly from the skillet, with lemon wedges and plenty of crusty bread for dipping in the flavorful garlic and chili infused oil.
⏱️ 1 min