Chilean shrimp in pil pil sauce is a traditional Basque recipe that has become popular throughout Latin America due to the availability of its ingredients, simple preparation, and delightful flavor.
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How to make Chilean Shrimp in Pil Pil sauce
When preparing Chilean shrimp in pil pil sauce, always make sure to use fresh, high-quality ingredients. You’ll need a good Chilean white wine and the best olive oil available, along with a typical Chilean touch of spiciness from ají cacho de cabra (Chilean chili pepper) or even a pinch of merkén (Chilean chili seasoning).
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 200
Preparation: 20 minutes
Cooking: 15 minutes
Servings: 4 people
Chilean Shrimp in Pil Pil Sauce recipe
Ingredients
- 500 g of shrimp
- 100 ml of white wine
- 3 garlic cloves
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 dried chili pepper (aji cacho de cabra)
- Fresh parsley
- Merkén (Chilean chili seasoning)
- Salt
Preparation
- Peel the shrimp, leaving the tails intact, and devein them using a skewer. Wash and set aside.
- In a large skillet, add the olive oil and heat over medium heat. Add the thinly sliced garlic and sauté, stirring with a wooden spoon, until lightly golden.
- Add the peeled shrimp, whole or thickly sliced dried chili pepper (aji cacho de cabra), and a pinch of salt. Sauté everything together for a couple of minutes, then add the white wine to deglaze the pan. Let it simmer for one or two minutes to evaporate the alcohol. Finally, add the butter until it melts, and then turn off the heat.
- Serve the Chilean shrimp in pil pil sauce immediately, sprinkling chopped fresh parsley on the surface and optionally a pinch of Merkén. Enjoy with a glass of white wine.
Why are they called “Pil Pil”?
The origin of the term “pil pil” is an onomatopoeic expression that refers to the sound of the sauce bubbling in the pan while cooking.
Did you know?
According to a study commissioned by the Undersecretariat of Fisheries and Aquaculture, Chile’s annual per capita consumption of seafood reached 14.9 kilograms in 2019, of which 1.25 kg corresponds to crustaceans, including shrimp.
