The Triton

Career

Recipe for Gambas al Pil Pil

ADVERTISEMENT

In the mid-90s, I had the opportunity to operate at 70-foot cockpit motor yacht in Spain. One of the lessons learned was the appreciation of tapas. Like pupus in Hawaii, tapas are canapés or appetizers, typically served with an alcoholic beverage before a meal or even between courses.


Al pil-pil (pronounced peel-peel) describes a style of sauce and originates from the Basque region. This spicy garlic shrimp appetizer is real simple to create and is prodigious finger food.

 

Ingredients:

1 1⁄2 pounds large raw shrimp, peeled (except tails), deveined

1⁄3 cup extra virgin olive oil

5 medium garlic cloves, crushed and minced

1 tbsp. crushed red pepper

1 1⁄4 tsp. Spanish paprika

4 tbsp. dry sherry

3⁄4 tsp. sea salt

1 1⁄2 tbsp. freshly ground black pepper

2 tbsp. freshly chopped parsley

 

Because the cooking of this dish happens rather quickly, preparing the ingredients in advance brings the dish together flawlessly. Combine the garlic and red pepper flakes and set aside.

Chop and measure the parsley and set aside.

In a bowl, toss the paprika and shrimp until shrimp are well coated.

Bring a cast iron skillet to medium heat. Once hot, add EVOO and allow a minute to heat up. Add minced garlic/red pepper flakes and cook for one minute, stirring continuously. Turn heat to high and add shrimp/paprika and sherry. Turn shrimp a couple of times and sauté until shrimp are pink.

Garnish with salt, pepper and chopped parsley. Be sure to have a piece of bread to sop up this delicious sauce.

 

Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com. Comments on this column are welcome at editorial@the-triton.com.


Related Posts...
Culinary Waves: by Chef Mary Beth Lawton Johnson I have Read more...
Culinary Waves: by Chef Mary Beth Lawton Johnson It started Read more...
Culinary Waves: by Chef Mary Beth Lawton Johnson I remember Read more...
Culinary Waves: by Chef Mary Beth Lawton Johnson Too often the Read more...
Culinary Waves: by Chef Mary Beth Lawton Johnson We need Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

Working toward smooth sailing with crew visas

Working toward smooth sailing with crew visas

By Dorie Cox Yachts and their crew spend tens of millions of dollars on refits, maintenance and repairs, as well as provisions, …

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: by Alene Keenan I recently helped outfit a yacht with glassware. The owners found a beautiful set of antique cobalt blue …

Mexican marina makes room for larger yachts

Mexican marina makes room for larger yachts

Paradise Village Marina in Puerto Vallarta, Mexico, has recently reconfigured the marina to hold more and larger yachts. The marina now has …

Triton Networking nets $1,500 for injured yachtie

Triton Networking nets $1,500 for injured yachtie

More than 200 captains, crew and industry people challenged the weather to attend Triton Networking last night with global marine travel …