• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 4
    OK

    Gambas al Pil Pil Andalucia (Andalusian Style Peppered Shrimp)

    Gambas al Pil Pil are standard fare in in most tapas bars around Andalucia. Even though shrimp is the main ingredient, the real star of the show is the deeply perfumed garlicky olive oil in which the shrimp are sautéed. Leaving the shrimp shells on the shrimp while sautéing does make for messier eating, but adds infinitely more flavor to the precious olive oil. Bread for dipping is an absolute must!


    Ingredients
    1/3
    cup
    Olive Oil
    3
    tablespoons
    butter
    3
    cloves
    garlic, coarsely chopped
    1/4
    teaspoon
    crushed red pepper flakes
    1
    pound
    medium shell-on shrimp
    1/2
    teaspoon
    smoked paprika
    *
    Sea salt and freshly cracked black pepper
    *
    Bread, serving suggestion
    Directions
    Heat the olive oil and butter together in a 12-inch skillet over medium heat.
    When the butter starts to bubble, add the garlic, red pepper flakes, and sauté for 30 seconds.
    Add the shrimp and cook for 4 to 6 minutes, or until they turn pink.
    Sprinkle with smoked paprika and serve sizzling hot with plenty of bread for dipping.

    The base number of servings for this recipe is 4
    OK

    Categories 

    ClassicFishEasy

    Write a Review