16 | 10 | 2019

Recipes: Camerones al Pil Pil with Merkén

If your really want to do it up right with merkén and be a hero in the kitchen then add some heat to your shrimp. Chile claims both the best seafood in the world and a population of whom more than a quarter have Basque surnames, and pil pil is a traditional Basque preparation of garlic and white wine. It’s usually served as an appetizer or a pintxo, a Basque tapa.

1 pound of peeled shrimp
1 tablespoon of merkén
1/4 cup of white wine
4 cloves of garlic, thinly sliced
5 tablepoons of butter
3 tablespoons of extra virgin olive oil
1 spring of parsley
salt and pepper to taste

In a sauté pan over medium heat, warm the olive oil and butter. Add the garlic and sauté for 1 minute until fragrant, add the merkén. Increase the heat to high, add the shrimp and white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3 minutes. Season with salt and black pepper, sprinkle with the parsley and serve sizzling hot.

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