Prawn Pil Pil,” also known as “Gambas al Ajillo,” is a delicious Spanish dish that features prawns (shrimp) cooked in a sizzling garlic and chili-infused olive oil. It’s a simple and flavorful dish that’s often served as an appetizer or tapa. Here’s how you can make Prawn Pil Pil:
- 300g large prawns (shrimp), peeled and deveined
- 4-5 cloves of garlic, thinly sliced
- 1-2 dried red chili peppers, thinly sliced (adjust to your preferred level of spiciness)
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh parsley
- Salt, to taste
- Lemon wedges, for serving
- Crusty bread, for serving (optional)
- Heat the olive oil in a large, heavy skillet over medium heat.
- Add the sliced garlic and chili pepper slices to the skillet. Cook them gently in the oil, stirring occasionally, until the garlic becomes fragrant and just starts to turn golden. Be careful not to burn the garlic.
- Add the prawns (shrimp) to the skillet. Cook them for about 2-3 minutes on one side until they start to turn pink and curl.
- Flip the prawns over and cook for an additional 2-3 minutes on the other side until they are fully pink and opaque.
- Sprinkle the chopped fresh parsley over the prawns and stir briefly to combine.
- Season the prawns with a pinch of salt, keeping in mind that the dish may already have some saltiness from the garlic and chili-infused oil.
- Once the prawns are cooked and nicely coated with the garlic and chili oil, remove the skillet from the heat.
- Transfer the prawns along with the oil and aromatic garlic and chili slices to a serving dish.
- Serve the Prawn Pil Pil hot, accompanied by lemon wedges and crusty bread for dipping in the flavorful oil.
- Squeeze some lemon juice over the prawns before eating to enhance the flavors.
- Enjoy the Prawn Pil Pil as an appetizer or tapa, savoring the delicious combination of garlic, chili, and succulent prawns.
Note: You can adjust the quantity of garlic and chili peppers based on your taste preferences. If you prefer less heat, you can remove the seeds from the chili peppers before slicing them.
Prawn Pil Pil is best enjoyed immediately after cooking while the prawns are still tender and the flavors are at their peak.