Spanish · Lunch
Sizzling Garlic Shrimp with Pickled Skewer
Gambas al Pil Pil with Gilda Skewer
Andalusian tapas-meal of sizzling shrimp cooked in olive oil with garlic and dried chilli in a clay cazuela, served with a Basque gilda skewer of pickled chilli, anchovy, and olive alongside crusty bread.
$$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
38gFat
12gCarbs
1gSugar
2gFiber
840mgSodium
185mgChol
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Instructions
1
Prep
Pat shrimp dry with paper towel. Slice 12 garlic cloves thin. Snap 2 dried guindilla chillies in half. Drain anchovy fillets. Chop parsley. Toast 2 bread slices until golden. Arrange 6 gilda skewers on a plate: thread each cocktail stick with 1 piparra chilli, 1 folded anchovy, and 1 olive in order.
2
Bloom
Heat 120ml extra-virgin olive oil and sliced garlic in a large clay cazuela (or two standard cazuelas) over medium-low heat 3–4 minutes until pale gold and aromatic. Remove from heat, add snapped guindillas and 1 tsp pimenton, stir 15 seconds.
3
Sear
Return cazuela to medium-high heat. Add shrimp and 1 tsp salt, sear undisturbed 90 seconds. Toss and cook 90 seconds more until just curled and opaque pink. Splash in 20ml fino sherry, remove from heat.
4
Finish and plate
Bring the bubbling cazuela to the table. Scatter parsley over shrimp. Set gilda skewers and toasted bread alongside on a small plate. Serve immediately while sizzling.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) peeled shrimp
- 60g (2.1 oz) cured anchovy fillets in olive oil
- 40g (1.4 oz) Basque piparra chillies
- 40g (1.4 oz) Manzanilla green olives
- 12 garlic cloves
- 120ml (1/2 cup) extra-virgin olive oil
- 2 dried guindilla chillies
- 1 tsp sweet pimenton
- 20ml (1.3 tbsp) dry fino sherry
- 10g (small handful) flat-leaf parsley
- 1 tsp fine sea salt
- 2 slices country bread