Shrimp Pil Pil

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Pil Pil to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Pil Pil, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons butter
• 1/4 cup olive oil
• 8 cloves garlic, minced
• 1/4 teaspoon cayenne pepper, or
• to taste
• 3 pounds peeled and deveined
• medium shrimp (30-40 per pound)
• 1/4 cup white wine
• salt and black pepper to taste
• 3 tablespoons sweet paprika

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt the butter and olive oil in a large skillet over medium heat

Step 2: Technique & Execution

Stir in the garlic and cayenne pepper, and cook until fragrant, about 1 minute

Step 3: Technique & Execution

Increase the heat to high, and add the shrimp and white wine

Step 4: Technique & Execution

Bring to a boil, and cook until the shrimp are no longer transparent in the center, about 3 minutes

Step 5: Technique & Execution

Season with salt, pepper, and sweet paprika before serving.