Gambas Pil Pil

A community recipe by Tatt

Not tested or verified by Nigella.com

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Introduction

This is Spanish tapas. This is a bigger portion as we make it as a main meal at home. It is Prawns with chilli and garlic. What's not to love?

Ingredients

Serves: 2-3

Metric Cups

500 grams prawns (deveined and tail kept on)
200 grams butter
125 millilitres olive oil
15 cloves garlic
10 chilli (pieces)
175 millilitres dry white wine
paprika (for serving)

17⅔ ounces shrimp (deveined and tail kept on)
7 ounces butter
4 fluid ounces olive oil
15 cloves garlic
10 chile (pieces)
6 fluid ounces dry white wine
paprika (for serving)

Method

Gambas Pil Pil is a community recipe submitted by Tatt and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

After the prawns are deveined, add some salt and put in the fridge for half and hour. Melt the butter olive oil in a large pot on the stove. Add chooped garlic when oil & butter starts to bubble. Add Chopped Chilli. Add Prawns. As the pot starts to boil again add the wine. Prawns are done once they turn pink.

After the shrimp are deveined, add some salt and put in the fridge for half and hour. Melt the butter olive oil in a large pot on the stove. Add chooped garlic when oil & butter starts to bubble. Add Chopped chile. Add shrimp. As the pot starts to boil again add the wine. shrimp are done once they turn pink.

Additional Information

Serve with baguette and dip in sauce. Remember this is supposed to be spicy so do not be too reserved with the chilli. Chilli flakes can be substitute the real chilli or even added for an extra kick. White wine is not generally used in this dish in Spain so you can omit that. I tend to be more inclined to use it. It brings something special to the dish.