Spanish•gourmet

Spanish Trench Coat Shrimp | Gambas a la Gabardina

These Spanish Trench Coat Shrimp are one of Spains most Iconic Tapas Dishes. Loaded with flavors, easy to make and done in about 30 minutes.

Ingredients

Quantities are shown as originally provided.

1
Grab 3/4 cup (177 ml) beer at room temperature and pinch in 1/4 tsp (.17 grams) saffron threads, set aside
2
Add 1 cup (125 grams) all-purpose flour into a large bowl, along with 1 tsp (4 grams) baking powder and 1/4 tsp (2 grams) sea salt, mix the dry ingredients together, then make a well in the bowl, crack in 1 large egg and pour in the saffron beer mixture, mix together until you end up with a creamy batter with no lumps
3
Pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels, season with sea salt & black pepper
4
Heat a medium to large fry pan with a medium heat and add in 1/2 cup (118 ml) extra virgin olive oil
5
While the oil is heating, add the shrimp into the bowl with the batter and make sure they´re well coated
6
After heating the olive oil for 5 minutes, it should be nice and hot but not smoking, start adding the shrimp into the pan, making sure to shake off as much of the batter as possible and that they´re all in a single layer spaced out from each other, cook in batches
7
After 2 1/2 to 3 minutes flip the shrimp to fry the other side, after a total cooking time of 5 to 6 minutes, remove the shrimp from the pan and into a plate with paper towels, continue to cook in batches until done (I cook 5 shrimp at a time so it´s all done in 3 batches)
8
Transfer the cooked shrimp into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!