Tapas Spanish Appetizers/Anne Wilson 2000

Tapas-Gambas al pil pil
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 30 minutes + 30 minutes refrigeration 10 minutes 320 N/A 20g N/A 0g 35g 270mg


INGREDIENTS:
2 lb raw medium shrimp 1/2 teaspoon salt 3 tablespoons butter
1/3 cup olive oil 3 cloves garlic, coarsely chopped 1/4 teaspoon dried chili flakes
1/2 teaspoon paprika



1 Shell and devein the shrimp, keeping the tails intact. Mix the shrimp with the salt in a large bowl, cover and refrigerate for about 30 minutes.
2 Heat the butter and oil together in a flameproof dish over medium heat. When foaming, add the garlic and chili and cook, stirring, for 1 minute, or until golden. Add the shrimp and cook for 3-6 minutes, or until they curl up and change color. Sprinkle with the paprika and serve sizzling hot with plenty of bread for dipping.
3 NOTE: Traditionally, Gambas al pil pil is made and served in small earthenware dishes, with one small dish serving two people. You can make this recipe in two small dishes, just remember that it will cook more quickly.

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