Chili Shrip -- Gambas Pil-Pil -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Appetizers

Starters

Seafood

Chili Shrip -- Gambas Pil-Pil

Rate it!
Votes (0) | Comments (0)

By Anissa Helou

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)

Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East

Servings:	2
Author Notes:	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.
Ingredients:	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
Instructions:	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.