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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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