Prawns pil pil style. Pil pil shrimp. Gambas al pil pil.
Simple and clean flavors work well in this traditional Spanish tapas, prawns pil pil. Or you could have it as a main course. The sweetness of the prawns, sharpness of the garlic and the spice of the chili blend together excellently with the mellowness of the olive oil. Impress yourself or your guests with this tapas, or serve it as a main course, just make plenty to go around.
Update. 2016. Below there’s a short video of this recipe, with a little “twist”.
- 500g fresh prawns or frozen but uncooked
- 100ml extra virgin olive oil
- 1-2 fresh chili
- 3-4 garlic cloves
- 4 lemon wedges
There’s two ways of preparing prawns pil pil style, neither more or less traditional. Clean and peel the prawns leaving the tail end on. Pat dry with kitchen towel. Chop finely the garlic and chili. Leave the seeds on or remove, as you wish.
For the first method, add the oil and the garlic to a pan. Heat and leave until the garlic starts to brown a little but carefull not to burn it. Add the prawns and cook for 2-3 minutes on each side until done. Sprinkle with chili while still hot and turn the fire off. Add salt and pepper to taste, serve with fresh bread and lemon wedges.
For the second method, add the oil and heat. Add the prawns and cook until done. While the oil is still hot add the garlic and chili. Remove from heat. This way there’s a stronger garlic flavor as it won’t cook, just mellow a little. Serve the same way.
Other popular recipes:
- Dryad’s saddle or pheasant’s back mushroom recipe.
- Fresh cherry tomatoes spaghetti. Ready in 15 minutes or less.
- Fritule. Small deep fried doughnuts from Croatia.