Sizzling Shrimp with Garlic (Gambas al Pil Pil)
Sizzling Shrimp with Garlic (Gambas al Pil Pil) is rated
out of
5 by
9.
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
4
Serves 4.
Youll want to have plenty of bread on hand to capture the delicious pan juices from these garlicky crustaceans. This Basque tapa, called gambas al ajillo in other parts of Spain, is traditionally served at the table sizzlingpil pileandoin a little metal pan. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid, cut into rings 1/2 inch wide, or sea or bay scallops for the shrimp.
Gambas al-i-pebre, a variation with garlic and hot red pepper from the Albufera region of Valencia, has a more substantial sauce of rich fish stock thickened with fried bread, ground almonds and pine nuts. It is quite filling and is thus usually served as a main course. This same peppery variation was originally made with eel.
Gambas al-i-pebre, a variation with garlic and hot red pepper from the Albufera region of Valencia, has a more substantial sauce of rich fish stock thickened with fried bread, ground almonds and pine nuts. It is quite filling and is thus usually served as a main course. This same peppery variation was originally made with eel.
%20Recipe%20on%20williams-sonoma.com%2F){kind=link}
Ingredients:
- 4 to 5 Tbs. olive oil
- 4 garlic cloves, finely minced
- 1 tsp. red pepper flakes
- 1 tsp. sweet paprika
- 1 lb. medium shrimp, peeled and deveined
- 1 to 2 Tbs. fresh lemon juice
- 1 to 2 Tbs. dry sherry
- Salt and freshly ground black pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
Directions:
In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and sherry, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.
Serves 4.
Adapted from
Williams-Sonoma Savoring Series,
Savoring Spain & Portugal,
by Joyce Goldstein
(Time-Life Books, 2000).
Rated 5 out of
5
by
lee10023 from
Perfection
The only change I made was to cut the red pepper in half since I’m a bit sensitive to spicey. This was absolutely outstanding. I flipped the shrimp after 90 seconds and let them cook 90 seconds on the other side. Took off the burner after 3 min exactly. Served with steamed ginger rice.
Date published: 2021-01-24
Rated 5 out of
5
by
Oaklandfoodie from
Spicy and tasty
Made this in a wok in Singapore. Used the liquid from cooking the shrimps to cook spinach and green beans (previously blanched) after adding more garlic and some ginger. I also substituted the parsley for cilantro. Very good.
Date published: 2016-07-12
Rated 5 out of
5
by
melanielovestocook from
Delicious and super quick
My husband and I couldn't get enough - this is finger-licking good!
Tossed it with some angel hair pasta and voila! Round it out with a salad and some wine and you're set!
Date published: 2016-06-25
Rated 5 out of
5
by
BonBon826 from
Great as Apetizer or Main Course
This recipe was amazing! The one thing we noticed was that the sauce needs longer to cook in order for the spices to incorporate. Recommend either cooking shrimp separately (to prevent over-cooking) or start sauce earlier and adding shrimp. It was great with bread for dipping and would be excellent with either rice or noodles.
Date published: 2013-02-26
Rated 5 out of
5
by
texasyankee from
Great Sauce
I used bay scallops instead of shrimp and 1/4 cup of chardonnay instead of the sherry and served over penne. Geat sauce...Definitely will do again,
Date published: 2013-02-21
Rated 1 out of
5
by
SAMom from
Just Awful!
I followed the instructions exactly except I omitted the red pepper flakes. I'm not sure if that omission contributed to the terrible finished product but my husband and I couldn't eat it! The paprika was over powering and made it unpalatable! I love WS recipes and was so disappointed! Honestly, it smelled wonderful and looked great until I added the paprika. I absolutely do NOT recommend this recipe as is!
Date published: 2012-10-25
Rated 5 out of
5
by
chocolattez from
Excellent Flavor and Easy to Make
Made this for a Shower and it was the hit of the day!! Not a speck left!! I reduced the hot pepper flakes a bit and it was excellent... so easy easy easy to make!!! It is definitely a keeper and the flavor was amazing... loved the sherry, lemon, paprika garlic combination... to die for... will definitely make this again...and again.....
Date published: 2012-05-01
Rated 5 out of
5
by
LaLa728 from
WOWWW!! Easy and GOOD!
This was SOOO good!
I made pasta to serve with it and after that was cooked, I put it in the skillet where I had cooked the shrimp, added a bit of the sauce, some butter, some chives, and let that cook for a bit. Together, it was amazing!
Easy to make, simple ingredients that I always have on hand - I'll be making this often!
Date published: 2012-04-30