This summer (2016) I went on a Spanish vacation again, this time in Andalusia. This region’s cuisine is full of delicious foods, mostly based on fish and seafood. The pil-pil shrimps I am going to describe today are an easy to cook, delicious entrée. I have met (and eaten) two variants, one prepared in an earth pot in the oven, the other in a metal pan over the fire, but so far I only cooked this one.
Depending on how spicy you like your food and how hot the peppers are, you can vary the amount; you can also add salt and pepper – I, personally, didn’t feel the need to.
You should cook fresh shrimps (green or brownish ones), but when not available I made the recipe with pre-boiled (pink-ish) shrimps as well and didn’t notice obvious differences compared to the ones I ate in Spain. No matter what kind of shrimps you use, they should be without their shells. Wash them and let them dry.
Cut the hot pepper and garlic in small pieces, and the cherry tomatoes in half.
Put the oil in a pan with the fire turned up; when it is boiling add the pepper, garlic and tomatoes and gently stir with a wooden spatula. After a minute or so, add the shrimps; turn them over on both sides to get properly cooked (depending on their size it takes between 30 seconds and two minutes per side). When they’re done, put them on a plate and serve hot, with plenty of fresh bread on the side.