Recipe - Gambas a la plancha
A delightful tapas to enjoy with a glass of wine or chilled lager, it is a dish that is traditionally eaten with the fingers. Sucking the tasty juices from the heads of the cooked shrimp is considered to be the highlight!.Ingredients (for four portions): 20 medium-large shrimp (about 500 grams) unshelled with the heads intact 1/3 cup olive oil Juice of 1 lemon 2 teaspoons of sea salt 1/4 teaspoon ground black pepper 11/4 cups of vegetable oil Directions: Whisk together the olive oil, lemon juice, and salt in a bowl until blended. Add the shrimp into the mixture and leave for ten minutes, turning occasionally. Heat a dry skillet over high heat. When the pan is very hot, add the shrimp in batches in a single layer. Sear for one minute. Decrease the heat to medium and continue cooking for one minute longer. Turn the shrimps, increase the heat, and sear for two more minutes, or until golden. Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the shrimps in the same way. When all the shrimps are cooked, serve immediately. |
 Gambas a la plancha - a delightful finger-food |
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