Garlic Shrimp or Shrimp Pil Pil

One of my favorite shrimp dishes is Shrimp Pil Pil, a Chilean version of garlic shrimp, that is very easy to prepare and delicious to eat. Chileans pronounce "pil" like "peel".

Before we get to the recipe, a bit of wizard's patter to add to your store of shrimp knowledge.

Brown shrimp (Penaeus aztecus) have reddish brown shells. Their meat has a strong flavor because of a high iodine content.

Shrimp is high in calcium and protein, but it has little food energy.

Shrimp Pil Pil magic, the trick we've selected to introduce together with this recipe is a simple self-working effect which requires a bit of preparation.

Garlic Shrimp Pil Pil

There's hardly a simpler shrimp dish to prepare than this version, yet you'll be hard pressed to discover one which surpasses it in flavor.

Goes great with a chilled white wine. (Tip: Chile, although renowned for its excellent reds, is starting to produce some good white wines recently.)

Serves: 2

Ingredients

1lb.- shrimp with shells and tails (no head) - 500 gms
2 tablespoons olive oil - 30 ml
2 garlic cloves chopped finely
1 tablespoon unground black pepper - 15 ml
1 teaspoon - salt - 5 ml
1 fresh lemon

Preparation

Heat a medium skillet over medium high heat.
Add olive oil, garlic, salt, and pepper stirring until oil starts to bubble.
Add shrimp, stirring constantly until shrimp turns pink.
Remove from heat and serve in a shallow bowl placing half a lemon in the center of the shrimp.

The tastiest way to eat these is using the tail as a handle, start by sucking all the juice off the shrimp. Then peel the shrimp, squeeze a bit of lemon on the flesh and finish it off.

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