Shrimp recipe with gabardine
We are starting this month and it is not just any month, this month promises to be very busy, culinarily speaking, so I have decided to eat everything I have in the pantry, to refill it, of course.
And to begin to make room in the chest, I have taken out some prawns and I have prepared this recipe for prawns with gabardine, which I present to you today. It is a classic, a typical tapa in many places, a delight that perfumes the kitchen and triggers your gastric juices with its aroma.
Ingredients for 4 people.
2 dozen prawns, 1/5 of beer, 4 tablespoons of flour, 1 teaspoon of paprika, extra virgin olive oil, salt and a green salad to accompany.
First we prepare the "orly", which as my colleague Pinxo explains in the link that I propose at the end of the recipe, is made by beating the flour with the beer, the paprika and a pinch of salt, until a thick cream is obtained. We let it rest.
While the orly rests, we peel the prawns, leaving the tail and the last piece of shell, do not throw the heads, they will serve us for other recipes.
We put EVOO in a wok or deep frying pan on the fire and, when it is hot, we dip the shrimp by shrimp in the orly and place it in the oil, which will swell it, cook it and make it incredibly palatable. Once golden, we deposit them on absorbent paper.
Preparation time: 20 minutes Difficulty: Medium
We accompany this recipe for freshly made prawns with gabardine, with a green salad and a very cold beer, and enjoy a single-dish dinner, or an aperitif before lunch.
I said, enjoy!
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