Tapas Gambas Al Pil Pil - Tiger Prawns with Sweet Chili Garlic Sauce and Carrots

Описание: Gambas al Pil Pil is a classic Spanish tapas dish featuring succulent shrimp cooked in a flavorful garlic, chili, and olive oil sauce. The key to this dish is the emulsification of the oil and shrimp juices, creating a rich and creamy sauce. Here's how to make it:

Ingredients (Serves 2-4 as a tapas dish)
12-16 large raw shrimp (prawns), peeled and deveined (leave tails on for presentation if desired)

1/2 cup (120 ml) extra virgin olive oil

4-6 garlic cloves, thinly sliced

1-2 dried chili peppers (or 1/2 teaspoon chili flakes), adjust to taste

1/2 teaspoon sweet paprika (optional, for added depth)

Salt, to taste

Fresh parsley, finely chopped (for garnish)

Lemon wedges (for serving)

Instructions
Prepare the Shrimp:

Pat the shrimp dry with paper towels. This helps prevent splattering when they hit the hot oil.

Season lightly with salt.

Heat the Olive Oil:

In a small skillet or earthenware cazuela (traditional Spanish clay dish), heat the olive oil over medium-low heat.

Add the sliced garlic and dried chili peppers (or chili flakes). Cook gently until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it will turn bitter.

Cook the Shrimp:

Increase the heat to medium. Add the shrimp to the skillet in a single layer.

Cook for 1-2 minutes on each side, or until the shrimp turn pink and are just cooked through. Do not overcook, as shrimp can become rubbery.

Emulsify the Sauce:

Remove the skillet from the heat.

Using the back of a spoon or a small whisk, gently stir the oil and shrimp juices together until the sauce emulsifies and thickens slightly. This is the signature "pil pil" texture.

Finish and Serve:

Sprinkle with sweet paprika (if using) and garnish with chopped parsley.

Serve immediately in the skillet or transfer to a serving dish. Provide crusty bread for dipping into the delicious sauce and lemon wedges for a bright, citrusy touch.

Tips:
Use high-quality extra virgin olive oil for the best flavor.

If the sauce separates, you can blend it briefly with an immersion blender to re-emulsify.

For a richer version, some recipes include a splash of white wine or brandy during cooking.

Enjoy your Gambas al Pil Pil as a delightful appetizer or part of a tapas spread!

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