Best 7 Shrimp Pil Pil Rachael Ray Recipes

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**Shrimp Pil Pil: A Spicy Spanish Tapas Dish**

Shrimp Pil Pil is a classic Spanish tapas dish that is sure to tantalize your taste buds. This flavorful dish is made with shrimp cooked in a sauce of olive oil, garlic, chili peppers, and paprika. The result is a succulent and spicy dish that is perfect for sharing with friends and family.

This article features two variations of the classic Shrimp Pil Pil recipe. The first recipe is a traditional version that uses dried chili peppers, while the second recipe is a modern take on the dish that uses fresh chili peppers. Both recipes are easy to follow and can be made in under 30 minutes.

In addition to the two Shrimp Pil Pil recipes, this article also includes a recipe for a simple Garlic Aioli sauce that is the perfect accompaniment to this dish. The Garlic Aioli is made with just a few ingredients and can be made in just a few minutes.

Whether you are a fan of Spanish cuisine or simply looking for a new and exciting dish to try, Shrimp Pil Pil is sure to please. So gather your ingredients and get ready to enjoy this delicious and authentic Spanish dish.

Let's cook with our recipes!

SPITFIRE SHRIMP



Spitfire Shrimp image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 6 to 8 servings for snacking

Number Of Ingredients 11

1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined* (See Cook's Note)
12 to 15 blades fresh chives, chopped, for garnish

Steps:

  • Preheat large nonstick skillet over medium high heat.
  • Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
  • Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

SPICY FENNEL SHRIMP



Spicy Fennel Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 7

24 colossal size shrimp - big guys - tails on, deveined
2 teaspoons fennel seed
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 lemons, zested and juiced
4 cloves garlic, grated
1/4 cup extra-virgin olive oil

Steps:

  • Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately.

Nutrition Facts : Calories 57 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 80 milligrams, Carbohydrate 1 grams, Protein 2 grams, Sugar 0 grams

GRILLED SHRIMP



Grilled Shrimp image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 4

16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halved

Steps:

  • Preheat griddle or grill pan over high heat.
  • Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
  • Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
  • Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE



Grilled Shrimp with Chili Cocktail Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped

Steps:

  • Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
  • Heat a grill pan or grill to medium-high.
  • Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

SALT AND PEPPER SHRIMP AND 3-CUP CHICKEN WITH RICE



Salt and Pepper Shrimp and 3-Cup Chicken with Rice image

A quick shrimp appetizer and easy chicken dish make this the best takeout you never have to order. The chicken is a riff on the 3-cup meal that everyone is trying. There are as many recipes for this as there are cooks that make it -- here's mine.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 29

About 2 teaspoons ground white pepper
2 teaspoons coarse black pepper
OR
1 teaspoon ground white pepper
1 teaspoon coarse black pepper
1 teaspoon ground Sichuan peppercorn
About 1 teaspoon salt
About 2 teaspoons (1/2 palm full) 5-spice powder
6 cloves garlic
1 inch ginger root
1 small head iceberg lettuce
Neutral oil, such as safflower or peanut oil
1 to 1 1/4 pounds (about 20) shrimp, deveined, head-on, unpeeled shrimp (Ask the fishmonger to devein but leave shrimp intact or do it yourself with small sharp knife.)
About 1/3 cup Shaoxing or dry sherry or white wine
1 lime, juiced
3 to 4 scallions, chopped
1 1/2 cups water
Salt
1 cup jasmine rice
2 pounds boneless, skinless chicken thighs
6 to 8 large cloves garlic, 1 bulb
About 2 inches ginger root
About 3 tablespoons sesame oil
1/2 cup Shaoxing Chinese rice wine or dry sherry or white wine
About 2 tablespoons dark soy sauce
About 1 tablespoon light soy sauce
About 1 tablespoon light brown sugar
1 bunch scallions, sliced into 1-inch pieces
2 cups loosely packed Thai basil or 12 basil leaves, torn

Steps:

  • Gather your ingredients.
  • For the shrimp: Combine the peppers, salt and 5-spice powder in a small bowl or ramekin. Crush the garlic with a hard whack of the knife placed flat over the cloves and hitting them with the heel of your hand. Peel away the skins and clean away the hard root ends. Peel and grate or slice or chop the ginger root. Core and quarter the lettuce and reserve half for another use. Shred the remaining lettuce very thinly and line a platter with it.
  • Heat the oil, 2 slow turns of the pan, in a large, shallow nonstick skillet over medium to medium-high heat. Add the garlic and swirl. Add shrimp and cook, tossing the shrimp until pink and opaque or firm, 4 to 5 minutes. Add Shaoxing or alternative and lime juice and swirl to absorb into shrimp, 1 minute. Top with scallions. Slide the shrimp onto the lettuce.
  • For the chicken and rice: Heat the water for rice in a 3-quart saucepot to a boil. Salt water, add rice and reduce heat to simmer. Cook rice covered for 15 minutes, shaking pan occasionally. Turn off heat and fluff with fork.
  • Cut chicken into large bite-size pieces. Pop skins of garlic and halve the cloves. Peel ginger with tip of a teaspoon. Julienne the ginger into thin sticks or very thinly slice it into rounds.
  • Heat a large nonstick skillet over medium to medium-high heat. Add the sesame oil, garlic and ginger; do not let them brown, swirl constantly a minute or 2. Then add the chicken and tuck the garlic and ginger in between. Let the chicken brown 3 to 4 minutes. Turn, add rice wine, dark and light soy sauces, light brown sugar and scallions and reduce heat to simmer. Cover and braise about 12 minutes.
  • Uncover the chicken and raise heat to thicken sauce a bit. Add basil to serve.
  • Serve the chicken from the pan and transfer the rice to a bowl.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL



Spicy Shrimp and Bok Choy Noodle Bowl image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Steps:

  • Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
  • Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

SHRIMP PO'BOYS



Shrimp Po'Boys image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Vegetable or peanut oil, for frying
1 large egg
1 cup milk, eyeball it
1 1/2 pounds large shrimp, deveined
Salt
1/2 cup flour
1 cup cornmeal or bread crumbs
2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
4 soft club rolls or sub rolls, split
1 beefsteak tomato, thinly sliced
8 pieces Bibb or butter lettuce
1 lemon cut into wedges
1/4 cup sweet pickle relish
1/2 cup spicy, grainy mustard
Few drops hot sauce

Steps:

  • Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
  • Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
  • Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

Tips:

  • Use fresh shrimp for the best flavor and texture.
  • If you don't have Spanish paprika, you can substitute smoked paprika or regular paprika.
  • Be careful not to overcook the shrimp, as they will become tough.
  • Serve the shrimp pil pil immediately with crusty bread or rice.
  • Garnish with fresh parsley or cilantro for a pop of color and flavor.

Conclusion:

Shrimp pil pil is a classic Spanish tapas dish that is easy to make and always a crowd-pleaser. The combination of spicy peppers, garlic, and olive oil creates a flavorful sauce that pairs perfectly with tender shrimp. This dish can be served as an appetizer or main course, and it is sure to be a hit at your next party or gathering.

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