Gambas al Pil-Pil w Chermoula Dip Sizzling shrimp with garlic Recipe
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 white wine vinegar
1/2-1 teaspoon Sweet Spanish Paprika or Hungarian Paprika
Fine Sea Salt and Freshly-Ground Tellicherry Pepper to taste
1 Tablespoon flat-leaf Parsley - minced
Villa Jerada Cermoula Sauce for dipping
Gambas al Pil-Pil (Sizzling Shrimp with Garlic) with Chermoula Dipping Sauce RecipeA 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 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 plunge and make it the first time.
Just make sure the shrimp is 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, the longer the cooking time. Serve over angel-hair pasta.
Instructions:
1. In a sauté pan, heat Rice Bran Oil over medium heat.
2. Add garlic, hot pepper flakes, and paprika of choice, and sauté 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 overcooked, it turns bitter.
3. Increase the heat to high, and add the shrimp and white wine vinegar. Stir well and sauté until the shrimp is done – you will know because the shrimp will turn pink and opaque. About 3 minutes – although larger shrimp may take a little longer.
4. Season to taste with salt and pepper, plate, and sprinkle with parsley as a garnish.
Serve warm with Chermoula sauce to dip. Alternatively, serve over long angel-hair or linguini pasta, and drizzle with olive oil to add a little Italian flair, and serve as a meal.
