gambas al pilli pilli.

Mara made this for the umpteenth delicious time last night and I realized today that I've never put the recipe up here. Here is some verbiage cribbed from my eGullet foodblog last year...the recipe itself as written below is the newest refinement. Which is why the amount of liquid in the photos doesn't really match the recipe...we've reduced the oil/butter requirements a bit.

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gambas al pilli pilli.

2-3 tbsp neutral oil, we used sunflower today
2 tbsp butter
6 to 10 pilli-pilli chiles (these might be AKA guindilla chiles? anyone?)
1/2 large onion, chopped, this is optional
1 roasted or fresh red pepper, cut into fat julienne
1 ripe tomato, coarsley chopped, canned is also fine
salt and pepper

12 shrimp, halved lengthwise
2 tbsp butter

2 to 4 cloves garlic, minced
1/4 cup celery leaves or flat-leaf parsley, chopped


Add oil and butter to wok, saute the little pilli pilli chiles for 5 minutes or so to infuse the liquid with a little heat. Then add onion and pepper and tomato and saute until tender or however you like your onions. Bring the sauce to taste via salt and pepper. Remove the sauce from the pan and reserve.

Heat the wok to high, melt the 2 tbsp of butter and then add the shrimpies. Saute for a minute or two, until they're almost done, then add the reserved sauce and the garlic, and heck, a bit more butter if you feel lucky. Leave on heat for another minute or two until everything's warmed through, then serve in a bowl with lots of good bread for dipping. You could remove the chiles first if you were serving guests who are chile-sensitive: these are hot. Garnish with the herbs, I think the parsley is a very nice addition. Serves 2.

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