Fiery Shrimp Pil-Pil

Ingredients for 4 servings:

• 600 g shrimp(s), size 14 – 17
• 2 solo garlic, about the size of a chestnut
• 200 ml olive oil, good
• 100 ml dry white wine
• 5 chili peppers, fresh
• 3 sprigs of leaf parsley
• ½ loaf(s) (kefir bread), homemade (see my recipe in the database)
• 3 sprigs of coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for a 20 cm clay bowl

Wash the prawns and remove their hard shells. Split them lengthwise and remove the intestines, rinse thoroughly again, and set aside. Finely slice the fresh garlic and set aside. Alternatively, use 5-6 cloves from a regular garlic bulb. Finely chop the flat-leaf parsley and coriander with herb scissors and set aside. Pour the olive oil into a previously soaked clay dish, about 20 cm in diameter, and heat it in the oven. I always combine 200°C fan-assisted oven with a 600-watt microwave. Add the garlic and heat for a further 2 minutes. Now add the prawns and the lengthwise slit (halved) chili peppers with seeds and fry for 4 minutes, then add the white wine and sauté for another 1 minute. Add the parsley and coriander in the last minute and serve immediately with fresh kefir bread or, alternatively, fresh baguette. Regarding the garlic: I use my own solo garlic, or Chinese garlic. This makes wonderful slices, as this single-clove garlic can grow up to 3 cm in diameter. Enjoy as a snack with a good Rioja (Marqués de Cáceres).