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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.