chermoula, shrimp, recipe, pil-pil
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Gambas al Pil-Pil (Sizzling Shrimp with Garlic) with Chermoula Dipping Sauce Recipe

Served 4-6 as appetizer

A classic Spanish Tapas with a Moroccan twist -- this is a simple way to add more flavorful Chermoula into your diet and, it's as simple as simple can be. If you're not used to cooking shrimp, don't be afraid - this recipe is so simple, you'll be making it all the time once you take the plung and make it the first time.  Just make sure the shrimp are de-veined when you buy them, and you should be set. This recipe calls for medium shrimp, but can easily be made with bigger shrimp -- although the bigger the shrimp tne longer the cooking time. Also, traditional recipes will call to saute your shrimp in olive oil - but be we do not recommend that. Although the olive oil may survive the medium-heat saute, it will definintely not survive the high-heat saute.  Use Rice Bran Oil instead, and then if you still want that added fresh olive oil flavor, drizzle on afterwards. You can also serve this over angel-hair pasta to give it an Italian bent. So simple!

Ingredients:

1/2 pound uncooked medium shrimp, peeled and de-veined

1/4 cup Rice Bran Oil

2-4 large cloves Hard-Neck Garlic or soft-neck garlic - minced

1 teaspoon Hot Chili Flakes

1-2 Tablspoons dry sherry or white wine

1/2-1 teaspoon Sweet Spanish Paprika or Hungarian Paprika

Trapani Sea Salt and Freshly-Ground Tellicherry Pepper to taste

1 Tablespoon flat-leaf Parsley - minced

Villa Jerada Cermoula Sauce for dipping

Instructions:

In a saute pan, heat Rice Bran Oil over medium heat. Add garlic, hot pepper flakes and paprika of choice, and saute for one minute, or until you can smell the combination of ingredients. Do not cook until the garlic or spices have turned brown - when garlic is over cooked, it turns bitter.

Increase the heat to high, and add the shrimp and wine.  Stir well and saute until shrimp is done - you will know because the shrimp will turn pink and opeque.  About 3 minutes - although larger shrimp may take a little longer. 

Season to taste with salt and pepper, plate and sprinkle with parsley as garnish. Serve warm with Chermoula sauce to dip. Or serve over long angel-hair or linguini pasta, and drizzle with olive oil to add a little Italian flair, and serve as a meal.