Prawns al pil pil is similar in name to another recipe up on the blog called gambas al ajillo (commonly known as gambas al pil pil in Spain), however this one was wholly inspired by a dish I ate in Dublin. It’s a white wine garlic butter sauce spiked with our Smoked Spanish Paprika and California Love blend. I gently poach the prawns in the sauce and then drench a toasted slice of day old sourdough with both in order to soak up all the deliciousness.
I recommend using head on prawns if you can find them as the juices add to the flavor of the sauce but it will still be delicious with headless shrimp. In order to create the creamy decadent sauce without the addition of cream, this recipe uses quite a lot of butter to emulsify into the white wine so I recommend a high quality grass fed butter for best results.
Step 1 -
Heat a sauté pan over medium heat and add a Tbsp of olive oil.
Step 2 -
Add your prawns and cook gently for about 2 minutes each side or until they are barely cooked and then remove to a plate.
Step 3 -
Add your garlic and cook until fragrant and light golden brown. Another 2 minutes.
Step 4 -
Add the spices and stir quickly before adding the white wine.
Step 5 -
Reduce the white wine till about half the liquid is gone.
Step 6 -
Turn off the heat and slowly add the cold cubes of butter while continuously swirling the pan to emulsify the butter into the wine and shrimp juices. Keep adding the butter one cube at a time until all of the butter has been incorporated and it is creamy.
Step 7 -
Add the prawns back to the sauce to rewarm.
Step 8 -
Season with salt to taste and serve over toasted sourdough and garnish with parsley.
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