Alton Brown's savory polenta plus a pil-pil sauce. Plus shrimp. Plus bacon.
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gambas pil pil.
1/4 cup neutral oil
2 tbsp butter
6 to 8 pilli-pilli chiles
1/2 large onion, chopped, this is optional
1 roasted or fresh red pepper, cut into fat julienne (we often sub or add a tomato or two)
salt and pepper
24 shrimp, halved lengthwise
2 tbsp butter
3-6 cloves garlic, minced
1/4 cup celery leaves or 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/or tomato if using) 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 something properly Spanishy like an earthenware bowl, with lots of good crusty bread for dipping. You could remove the chiles first if you were serving guests who are chile-sensitive: these are hot. But it'll still have a kick even without them. Garnish with the herbs if you want. Serves 2ish.
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1/4 cup neutral oil
2 tbsp butter
6 to 8 pilli-pilli chiles
1/2 large onion, chopped, this is optional
1 roasted or fresh red pepper, cut into fat julienne (we often sub or add a tomato or two)
salt and pepper
24 shrimp, halved lengthwise
2 tbsp butter
3-6 cloves garlic, minced
1/4 cup celery leaves or 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/or tomato if using) 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 something properly Spanishy like an earthenware bowl, with lots of good crusty bread for dipping. You could remove the chiles first if you were serving guests who are chile-sensitive: these are hot. But it'll still have a kick even without them. Garnish with the herbs if you want. Serves 2ish.
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