Gambas Pil Pil or Peri Peri Prawns
Sometimes things get so busy, it’s hard to shoot a recipe of my own, and this week is no exception. Lots of things going on….summer is always a very busy time! That’s when I have to call on the archive I have, and what an archive it is! Full of amazing delicious recipes for me to draw on when I need them. This is another recipe from book that I photographed last summer called The Fire Island Cook Book, which is written by my friends Mike DeSimone and Jeff Jensen. Their recipe doesn’t call for actual peri peri, but the spices they use are as good. Peri Peri and Pil Pil are one and the same, it just depends where you are eating it. In Portugal and Africa, it’s Peri Peri. In Spain, it’s Pil Pil.
This makes 8 servings.
1.5 cups of olive oil
8 tablespoons (1 stick) butter
1 teaspoon Tabasco or Hot Suace
6 Tablespoons Hot Paprika
4 teaspoons course sea salt
1 teaspoon cayenne pepper
12 cloves garlic, slivered
32 large/jumbp prawns/shrimp
48 to 56 slightly smaller ones
Crusty bread for dipping in the sauce
Preheat the broiler / grill
Combine the oil, butter, tobasco, paprika, salt, cayenne and garlic in a measuring cup (this is so you can divide the mixture evenly)
Place 4 shrimp in each of the 8 ovenproof ramekins or dishes.
Divide the spicy garlic oil among ramekins.
Arrange the ramekins on a baking sheet and grill or broil until the shrimp are red-pink and sizzling, about 3 to 4 minutes.
To serve, place each ramekin on a slightly larger plate (please warn your guests that the ramekins are BOILING HOT!)
Serve with the bread to soak up all the wonderful garlicky hot oil!
Great with a light fruity rosé wine.