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ricas gambas al pil pil

Pil pil es una salsa deliciosa propia de la gastronomía tradicional española. Esta salsa se elabora a base de aceite de oliva, ajo y guindilla y es empleada en múltiples platillos en España.

Ingredientes para las Gambas al pil pil

  • 300 gr. gambas
  • 3 dientes ajo
  • 1 cucharada de aceite de oliva
  • 1/2 vaso vino blanco
  • 2 cucharadas soperas de tomate triturado
  • 2 guindillas
  • ½ cucharadita de pimentón dulce
  • ½ cucharadita de pimentón picante
  • 1 cucharada de maicena
  • Perejil cantidad necesaria
  • Sal y pimienta al gusto
Gambas al pil pil ¡Una receta deliciosa!

Preparación de las Gambas al pil pil

  • Cortamos los dientes de ajo en finas láminas y reservamos.
  • Pelamos y retiramos la vena de las gambas y reservamos.
  • Colocamos un sartén al fuego y le añadimos un poco de aceite, agregamos el ajo, las guindillas y las sofreímos hasta que los ajos se doren un poco.
  • Agregamos las gambas previamente peladas y las dejamos cocinar hasta que cambien de color.
  • Luego, agregamos el vino y dejamos que se evapore el alcohol por unos tres minutos.
  • Pasado el tiempo, agregamos el tomate frito y unimos bien con el resto de los ingredientes.
  • Por otro lado, añadimos un poco de agua a la maicena y la disolvemos. Añadimos esta mezcla a las gambas junto a un poco de sal, el pimentón picante y el dulce. Dejamos que hierva y espese un poco.
Para el armado:
Colocamos las gambas al pil pil en un recipiente de granito y le añadimos un poco de perejil finamente picado. Adicionalmente podemos emplazar unas terminaciones enteras o un poco de pimentón dulce a estilo vistoso. Este gong es consumado como una recepción o vermut y puede juntar de unas tostadas con lípida y ajo o simplemente algún pan albino de tu parcialidad.
Tips adicionales: Si no nos gusta mucho el irritante, colocamos solo una guardia o un poco de pimentón picante, entreambos de múltiples guisas le aportan ese golpe irritante al plato. Si no tienes gambas, puedes disfrutar langostinos razonables o grandes, recuerda que al cocinarse estos se encogen un poco. Estas gambas pil pil por lo general se cocinan en un recipiente de fango, empero, cocinarlas en una sartén no le quitará regusto.

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