Gambas a la plancha
Pan-grilled shrimp
Spaniards love to eat grilled shrimp at the counter of a good tapas bar while
sipping a glass of chilled
fino sherry or cold beer. The bars are often crowded,
leaving little or no space for proper eating, and I find it fascinating to watch
the locals skillfully manage to eat shrimp with one hand while holding a drink
in the other. Look for medium-large whole shrimp and leave the heads on for
cooking. Sucking the juices from the flavor-packed heads of the cooked shrimp is
considered the best part.
- Serves 6
- Difficulty: Easy
Ingredients
- 1/2 cup
olive oil
- Juice of 1 lemon
- 2 teaspoons
Sanlucar sea salt
- 24 medium-large shrimp (about 1 pound) in the shell with heads intact
Preparation
In a bowl, whisk together the olive oil, lemon juice, and salt until well
blended. Dip the shrimp briefly into the mixture to coat lightly.
Heat a dry skillet over high heat. When the pan is very hot, working in
batches, add the shrimp in a single layer without crowding. Sear for 1 minute.
Decrease the heat to medium and continue cooking for 1 minute longer. Turn the
shrimp, increase the heat to high, and sear for 2 more minutes, or until golden.
Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the
shrimp in the same way.
When all the shrimps are cooked, arrange on a platter and serve immediately.
See also...
Recommended wines
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Tio Pepe Fino Try this tapa with this fine Classic Bone Sherry,
and get the real sensation of an spanish tapas bar.
Gonzalez Byass is one of the few bodegas remaining that are still in
the hands of the original families. Why this matters it that they are
traditionalists; having worked together for many generations. Their fino
is a mark of their family.
Fortunately for us, they continue to make classic sherries such as Tio Pepe whether or not they are "cost effective". |
Recommended Spanish ingredients
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Wild Olive Oil by 'Can Solivera' This precious wild olive oil has
never left its native Cataluña until now. It is the essence of what it
means to be all natural -- untouched by modern methods. The result is a
balanced blend of buttery Arbequina and tangy Empeltre olives that
create a smooth, versatile, and full-flavored olive oil. Serve with
crusty bread, on green salads or cook with it in your favorite recipes.
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Sanlúcar Sea Salt This pure salt comes from the Altlantic Ocean
water off of the fishing town of Sanlúcar de Barrameda, situated at the
mouth of the Guadalquivir River -- the very place where Columbus
assembled his crew for his voyage to the New World!
All natural sea salt is loaded with trace minerals that are not
present in the ordinary table salt you find on the supermarket shelf.
The men who harvest this salt by hand use the identical evaporating
fields first constructed by the Phoenicians three thousand years ago!
What sets this salt apart is that it comes in the form of light
flakes that dissolve instantly when you make a Spanish tortilla,
sprinkle them on your eggs, or season a garden salad. |
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