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| Chili Shrip -- Gambas Pil-Pil |
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| By Anissa Helou
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| Posted December 30th, 2007 |
| This article is reprinted with permission from Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East, by Anissa Helou, (2006, William Morrow Cookbooks) |
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| Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East |
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Servings:
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2
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Author Notes:
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This is a wonderful tapa or light meal that takes no time at all to prepare. You could peel the shrimp before frying, but I prefer the presentation of the shrimp unpeeled, even if they are a little messy to eat. The lemon juice is not particularly Spanish, but it does lift the taste of the shrimp as well as deglaze the pan to produce a luscious sauce.
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Ingredients:
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1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, sliced in half lengthwise
4 to 6 dried red chiles, or 1/2 teaspoon red pepper flakes
12 large fresh shrimp
1/2 lemon
salt
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Instructions:
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Serves as a Starter, 2 as a Main Course
Put the oil, garlic, and chiles in a large frying pan and place over medium-high heat. When the oil is hot and starts sizzling around the garlic and chiles, add the shrimp and fry for 1 minute on each side. Remove the pan from the heat and squeeze a little lemon juice over the shrimp. Sprinkle with salt to taste and very hot with good bread to mop up the juices.
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