Prawns Pil Pil
“You have to taste a culture to understand it” – Deborah Carter
I have a extensive list of excuses for the long hiatus between the last recipe and this one. But instead of boring you with those let me entice you to check out this recipe and request you to stay tuned for the next few.
A world wind vacation at the beginning of the month has provided me with much needed culinary inspiration. My taste buds have been reinvigorated by the flavors of Belgium, Spain and Morocco. Over the next few weeks, I plan to share my rendition of recipes from each of these countries. The first recipe inspired by this trip is from one of my favorite countries to eat in – SPAIN!
Spanish cuisine has something for everyone. This can be attributed to its location (the gateway between Europe and Africa), its history of invasion and its historical mandate of world exploration and colonization. The history and geography of Spain is evident in the varied ingredients used in Spanish cooking. Spanish food uses ingredients native to Greek, Italian, Celtic and Moorish cultures. The emphasis is on simple and fresh ingredients that come together to create brilliant flavors.
This recipe is for Gambas Pil Pil or Prawns Pil Pil – a staple at any tapas bar in the Spanish region of Andalucía. Gambas Pil Pil is a rustic dish of modest ingredients – olive oil, paprika, garlic, shrimp and parsley. I add Spanish saffron and white wine to my version to introduce the flavors of two other Spanish favorites – Paella and Fideua. The trick to this simple recipe is using high quality ingredients and monitoring to ensure the garlic doesn’t burn and the prawns don’t get rubbery.
Serve this with some crusty bread and a good Rioja to bring a little piece of Andalucía to your home!
Prawns Pil Pil Recipe
Time: Active: 10 minutes Inactive: 15 minutes
Yield: 3 or 4 appetizer size servings/Entrée for 2
Time: Active: 10 minutes Inactive: 15 minutes
Yield: 3 or 4 appetizer size servings/Entrée for 2
Ingredients:
½ teaspoon table salt
2 tablespoons extra virgin olive oil
1 tablespoon garlic, peeled and minced
½ teaspoon crushed red pepper
1/3 cup dry white wine, such as Sauvignon Blanc
1 tablespoon paprika
¼ teaspoon saffron, (optional) (See note)
300 grams (10 ounces) prawns, de-shelled and deveined
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of flat leaf parsley, chopped
½ teaspoon table salt
2 tablespoons extra virgin olive oil
1 tablespoon garlic, peeled and minced
½ teaspoon crushed red pepper
1/3 cup dry white wine, such as Sauvignon Blanc
1 tablespoon paprika
¼ teaspoon saffron, (optional) (See note)
300 grams (10 ounces) prawns, de-shelled and deveined
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of flat leaf parsley, chopped
Note:
- Traditionally saffron is not used in this recipe. I think the addition of saffron adds another wonderful layer of aroma and flavor, but you can eliminate it.
- The best part of this dish is the broth. Make sure you have some nice crusty bread on hand for sopping up all the pan juices.
- Traditionally this is served straight in the hot skillet that it is cooked in.
Method:
1. Rub the prawns in salt and set aside for 15 minutes.
2. In a large non-stick skillet heat the oil on medium heat. Add the crushed red pepper and garlic and sauté the garlic until it starts to change color. The garlic should not turn brown or burn.
3. To this add the white wine and reduce the heat to low. Cook until the wine has reduced to half. Now add the paprika and cook for a minute.
4. Add the prawns and cook till the prawns are cooked through. Depending on the size of your prawns, they usually cook up in 2 minutes.
5. Add lemon juice and taste the broth. Add more salt or spice per your taste. Remove from the heat and stir in the parsley. Serve immediately
1. Rub the prawns in salt and set aside for 15 minutes.
2. In a large non-stick skillet heat the oil on medium heat. Add the crushed red pepper and garlic and sauté the garlic until it starts to change color. The garlic should not turn brown or burn.
3. To this add the white wine and reduce the heat to low. Cook until the wine has reduced to half. Now add the paprika and cook for a minute.
4. Add the prawns and cook till the prawns are cooked through. Depending on the size of your prawns, they usually cook up in 2 minutes.
5. Add lemon juice and taste the broth. Add more salt or spice per your taste. Remove from the heat and stir in the parsley. Serve immediately
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