Sauteed Shrimp Casa Pepe (Pil Pil)

This has to be the quickest recipe in the entire book, and, according to my husband, the best shrimp dish I’ve ever made.

A mixture of chopped tomatoes (I used canned), garlic/salt/cumin paste, saffron and piment d”Espelette (I substituted with sweet paprika and cayenne pepper) is fried on high heat with olive oil. This method of cooking off the liquid quickly really intensified the flavours of the ingredients. The shrimp is added and cooked on high until done.

Total cooking time was under 10 minutes and the results were fantastic! The shrimp was sweet and juicy and the sauce had great flavour. I did find it a bit salty so next time I use canned tomatoes, I won’t add as much salt to the garlic/cumin paste. I served this with Berber Skillet Bread.