Gambas al Ajillo

When the weather shows it face from its worst side, I often dream away from cold Denmark to warm and living Chile. The best way to sparkle my memories is “Camarones al Pil Pil”. The dish is amazingly easy to make and a sure hit. Serve it with a nice piece of bread, I prefer Marraquetas or Baguettes. Do combine this dish with Guacamole … I so want to travel to Chile right now.


  • 1kg of shrimp 36-40 pieces
  • 30ml. of Olive oil
  • 5 cloves of garlic
  • Strong hot Chili
  • 100ml white wine
  • 100g butter
  • 1 bunch of fresh parsley or Coriander
  • Salt and Ground Black Pepper

 

As promised is this dish very simple, but do not make this in advance, it is a cook and eat dish. It is a dish, which calls for a gas hot top, but can be made in a iron skillet over an electric hot top. I can recommend preheating your clay bowls in the oven until they are hot, but beware its oil that makes this dish so wonderful J

Peel the shrimp

Heat the olive oil in a skillet over medium heat. Add the garlic cloves cut into thin slices. Make sure you do not burn the garlic.

Add Chili, also be careful about burning them.

Now add the shrimp and stir constantly. Season with Ground Black Pepper and salt.

Add white wine and wait for it to evaporate almost completely. Remove from heat.

Add the butter into small 1cm x 1cm cubes and stir well.

Plucking the parsley and chop finely. When serving, sprinkle over the shrimp.

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