This weeks Spring Equinox was a little reminder to me that the dark evenings are making way for longer brighter days with heaps of sunshine ahead! Such joy! & this Prawn Pil PIl recipe is another thing that makes me feel joy, every time I make it. Its divine so do yourself a favour & grab yourself some juicy fat prawns this weekend & make it. & yes, frozen prawns, defrosted & patted dry on some kitchen towel, work perfectly too.
It’s a perfect example of how easy it is to create a plate of deliciousness using a handful of simple well-chosen ingredients! Serves 4 as a starter or 2 hungry adults for dinner!!
Prawn Pil Pil – a beautiful Spanish dish otherwise known as Gambas Pil Pil
Ingredients:
4 tbsp olive oil
1 tbsp butter
4 fat cloves of garlic, peeled
1 or 2 fresh red chillies
1 tsp paprika (sweet or smoked)
24 fresh or frozen King or Dublin Bay prawns (see note above)
2 lemons
1 tbsp fresh parsley
Sea salt & black pepper
To serve – extra herbs & lemon wedges
Crusty bread OR Bruschetta toasts
Thinly slice the garlic & finely chop the red chillies. Finely chop the parsley & put to one side.
Heat the oil & butter in a large wide frying pan until hot. Fry the garlic & chilli for 2 mins to soften, stirring
constantly. Add the paprika & cook out for a further minute or so.
Add the prawns & cook for a couple of minutes until they have turned pink.
Season with sea salt & black pepper, add a scrapping of lemon zest & the juice of 1 lemon & stir through the chopped parsley.
Serve immediately in warmed dishes with extra lemon wedges alongside & lots of fresh crusty bread OR Bruschetta toasts for mopping up all the gorgeous juices. Yumster!
Little Extras I love sharing with ya – these are all the nuggets of liquid gold that make my recipes MORE! than just a recipe!….
*You could fry off some thinly sliced chorizo at the beginning in a dry pan & proceed as above to pack in an extra flavour punch. You may not need to add any additional paprika as the chorizo is already fairly heavily flavoured with it, hence the lovely red colour that oozes from the fat in the chorizo as it
cooks.
*You could also add a couple of handfuls of washed clams or mussels at the same time as the prawns, Just cover with a tight-fitting lid to steam them until they open, just takes a couple of minutes. Tasty!
*Of course, feel free to fold the prawns pil pil through some freshly cooked pasta for a speedy & more substantial midweek supper. Top with a handful of toasted breadcrumbs for some extra crunch.
*Using smoked paprika gives a much ‘spicier result while using sweet paprika imparts a much more delicate flavour & adds beautiful colour. Sweet paprika is a fab store-cupboard staple to have on hand!
*I prefer King / Atlantic / Dublin Bay prawns for this dish but of course use Tiger prawns if you prefer either. I always keep a bag of frozen prawns in the freezer – they’re full of protein & cook quickly making them super handy for a myriad of fast midweek suppers!
Check out the online Members Cook Club for loads of fab recipes & how to videos & all the extra liquid gold!
Happy weekend lovelies. Let me know if you make it & you LOVE it & post your pics on social too!
Cepta
