Recipes

Béchamel-Coated Crispy Shrimp Delight

Béchamel-Coated Crispy Shrimp Delight

Couverts6 Delightful Portions
Preparation time:1 hour 45 minutes
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Equipment

  • medium saucepan
  • medium skillet
  • Paper towels

Ingredients

Instructions

  • Prepare the cooking liquid by simmering the shrimp in their shells until they turn pink, about 2 to 3 minutes.
  • Transfer the shrimp to a medium bowl, preserving the cooking liquid.
  • Return the shells to the broth and continue simmering for an additional 15 minutes.
  • Strain the broth, reserving ¾ cup and discarding the solids.
  • (Save the remaining broth for enhancing the flavor of future shellfish boils.
  • )
  • In a medium saucepan over medium heat, melt the butter.
  • Add the flour and cook, stirring for 1 minute.
  • Incorporate the reserved broth, milk, lemon juice, salt, and pepper.
  • Stir continuously until the sauce thickens and becomes smooth.
  • Allow the sauce to cool, stirring occasionally.
  • Coat each shrimp generously with the sauce, ensuring full coverage on all sides.
  • Place the coated shrimp on a dish, cover, and refrigerate for at least 1 hour until the sauce solidifies.
  • Heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F).
  • Test the oil’s readiness by ensuring it turns a cube of bread light brown in 60 seconds.
  • Prepare two shallow bowls – one with beaten eggs and the other with bread crumbs.
  • Dip each sauced shrimp in the eggs, coat with bread crumbs, and carefully place in the hot oil.
  • Fry in batches to avoid overcrowding.
  • Cook, turning once, until the shrimp achieve a delightful golden brown color, approximately 5 minutes.
  • Let the fried shrimp drain on paper towels, season with salt and pepper, and serve piping hot.

Notes & Wine Advice

Wine Pairing:

These crispy shrimp bites would pair wonderfully with a light, crisp white wine such as Sauvignon Blanc or Pinot Grigio. Their acidity will cut through the richness of the béchamel coating while complementing the seafood flavor of the shrimp. Alternatively, a dry sparkling wine like Champagne or Prosecco would add a touch of elegance to the pairing.

Nutrition values

Calories: 320 kcal | koolhydraten: 15 g | Eiwitten: 15 g | Vet: 20 g | Suiker: 2 g
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Course; Appetizer / Fish
Cuisine; European / French / International / Global

Sherry-Glazed Bacon-Wrapped Shrimp Bites

Sherry-Glazed Bacon-Wrapped Shrimp Bites

Couverts6
Preparation 38 minutes
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Equipment

  • Medium skillets,
  • toothpicks
  • Paper towels
  • Shallow bowls

Ingredients

  • 6 large shrimp peeled and deveined
  • 6 ultra-thin bacon strips
  • 4 tablespoons olive oil
  • 1 tablespoon sherry vinegar or red wine vinegar
  • ¼ cup dry sherry
  • 2 medium tomatoes finely chopped (approximately 1â…“ cups)
  • 2 tablespoons heavy cream
  • 2 medium leeks white parts only, finely chopped
  • 2 large eggs lightly beaten
  • Bread crumbs for coating
  • Salt

Instructions

  • Wrap each shrimp with a bacon slice and secure it with a toothpick.
  • Set aside.
  • In a medium skillet over medium heat, warm 2 tablespoons of olive oil.
  • Stir in vinegar, sherry, and tomatoes.
  • Cook until the tomatoes break down, forming a sauce.
  • Remove from heat, strain the sauce into a bowl, and discard solids.
  • Return the sauce to the skillet over medium heat, add cream, and stir until thickened.
  • Set aside.
  • In another medium skillet over medium heat, heat the remaining 2 tablespoons of olive oil.
  • Sauté the leeks until crispy.
  • Transfer them to paper towels to drain.
  • Set aside.
  • Heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F).
  • Ensure the oil turns a cube of bread light brown in 60 seconds.
  • Prepare two shallow bowls – one with beaten eggs and the other with bread crumbs.
  • Dip each bacon-wrapped shrimp in the beaten eggs, then coat with bread crumbs.
  • Carefully place the shrimp in the hot oil and cook, turning once, until browned, approximately 5 minutes.
  • Drain the shrimp on paper towels, season with salt, and garnish with crispy leeks.
  • Serve piping hot.

Notes & Wine Advice

Wine Pairing:

Pair these savory appetizers with a crisp, dry white wine such as Chardonnay or Pinot Grigio. The acidity and fruitiness of these wines complement the richness of the bacon and shrimp, while the subtle sweetness balances the flavors of the dish. Alternatively, a light-bodied sparkling wine like Prosecco would add a touch of elegance to the pairing.

Nutrition values

Calories: 250 kcal | koolhydraten: 9 g | Eiwitten: 11 g | Vet: 19 g | Suiker: 2 g
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Course; Appetizer / Bacon / Fish
Cuisine; International / Global

Spanish-Style Grilled Shrimp with Coarse Sea Salt

Spanish-Style Grilled Shrimp with Coarse Sea Salt

Couverts6
Preparation 15 minutes
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Equipment

  • stovetop griddle

Ingredients

Instructions

  • Sprinkle a stovetop griddle with a generous amount of coarse sea salt and heat it over medium heat.
  • Arrange the medium or large shrimp on the griddle, ensuring they come in direct contact with the salt.
  • Drizzle the shrimp with olive oil.
  • Cook the shrimp until they turn pink, turning them once to ensure even cooking, about 2-3 minutes per side.

Notes & Wine Advice

  • Serve the Spanish-Style Grilled Shrimp with Coarse Sea Salt immediately while hot, allowing the natural flavors to take center stage.
 

Wine Pairing:

Pair this dish with a crisp, refreshing Spanish white wine such as Albariño or Verdejo. The citrus notes and acidity of these wines complement the simplicity and freshness of the grilled shrimp beautifully. Alternatively, a dry Spanish rosé would also be a delightful match.

Nutrition values

Calories: 90 kcal | koolhydraten: 0 g | Eiwitten: 18 g | Vet: 1.8 g | Suiker: 0 g
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Course; Appetizer / Fish
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Spanish-Style Sherry-Glazed Shrimp with Ham

Spanish-Style Sherry-Glazed Shrimp with Ham

Couverts4
Preparation 20 minutes
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Equipment

  • medium skillet

Ingredients

Instructions

  • Heat olive oil in a medium skillet over medium heat.
  • Add the finely chopped garlic and cook, stirring, until it turns lightly golden.
  • Add the large shrimp and finely chopped Serrano ham to the skillet.
  • Pour in the dry sherry and season with salt and freshly ground black pepper.
  • Reduce the heat to low and cook, stirring occasionally, until the shrimp turn pink and are thoroughly coated with the sherry glaze, about 5-7 minutes.
  • Serve the Spanish-Style Sherry-Glazed Shrimp with Ham immediately while hot, savoring the rich and savory flavors.

Notes & Wine Advice

Wine Pairing:

Pair this dish with a dry Spanish sherry such as Fino or Manzanilla. The nutty and savory flavors of the sherry complement the richness of the shrimp and ham beautifully. If you prefer wine, a light-bodied Spanish white wine like Albariño or Verdejo would also be a great choice.

Nutrition values

Calories: 310 kcal | koolhydraten: 2 g | Eiwitten: 25 g | Vet: 20 g
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Course; Fish / Main Course
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Basque-Style Shrimp with Piparrada Sauce

Basque-Style Shrimp with Piparrada Sauce

Couverts4
Preparation 20 minutes
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Equipment

  • Small bowls
  • serving bowl or plate
  • large saucepan

Ingredients

Instructions

  • In a large saucepan, bring the water or seafood broth to a simmer.
  • Add the shrimp and cook until they turn pink, about 2 to 3 minutes.
  • Drain the shrimp, let them cool, and then remove the shells.
  • In a small bowl, combine the finely chopped cucumber, green bell pepper, onion, and tomatoes.
  • In another small bowl, whisk together the extra-virgin olive oil and red wine vinegar.
  • Season the dressing with salt and freshly ground black pepper.
  • Fold the dressing into the cucumber mixture until well combined.
  • Transfer the cucumber mixture to a serving bowl.
  • Arrange the cooked shrimp around the rim of the serving bowl or on a separate plate.
  • Serve the Basque-Style Shrimp with Piparrada Sauce at room temperature, or cover and refrigerate for at least 2 hours to serve chilled.
  • Avoid overnight refrigeration to maintain the vibrant colors of the tomatoes and peppers.
  • Enjoy the burst of Basque-inspired flavors!

Notes & Wine Advice

Wine Pairing:

This dish pairs wonderfully with a crisp, acidic white wine such as Txakoli or a dry Spanish Albariño. These wines complement the freshness of the seafood and the vibrant flavors of the Piparrada sauce.

Nutrition values

Calories: 300 kcal | koolhydraten: 10 g | Eiwitten: 25 g | Vet: 18 g | Suiker: 5 g
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Course; Appetizer / Fish
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Saffron-Coated Crispy Shrimp Bites

Saffron-Coated Crispy Shrimp Bites

Couverts4
Preparation 19 minutes
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Equipment

  • medium skillet
  • Small bowl
  • Paper towels
  • Slotted spoon or spatula

Ingredients

Instructions

  • Peel the shrimp, leaving the last tail segment intact.
  • Season the shrimp with salt.
  • In a small bowl, thoroughly mix the flour, sparkling water, and crumbled saffron until well blended.
  • In a medium skillet, heat at least ½ inch of olive oil over medium-high heat, or use a deep fryer set at 365°F.
  • Ensure the oil is ready by testing it with a cube of bread – it should turn light brown in 60 seconds.
  • Hold each shrimp by the tail, dip it in the saffron-infused batter, and carefully place it in the hot oil.
  • Cook the shrimp, turning once, until they achieve a golden hue.
  • Using a slotted spoon or spatula, transfer the crisped shrimp to paper towels to drain any excess oil.
  • Serve the Saffron-Coated Crispy Shrimp Bites immediately while hot, and savor the delightful crunch and flavor.

Notes & Wine Advice

Wine Advice:

Pair these crispy shrimp bites with a chilled Spanish sparkling wine such as Cava or a light and crisp Spanish white wine like Albariño. The effervescence of the sparkling wine and the acidity of the white wine will cut through the richness of the fried shrimp, balancing the flavors and enhancing your tapas experience.

Nutrition values

Calories: 250 kcal | koolhydraten: 21 g | Eiwitten: 18 g | Vet: 9 g
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Course; Appetizer / Fish / Tapas
Cuisine; European / Spain

Spanish-Style Shrimp Cocktail Delight

Spanish-Style Shrimp Cocktail Delight

Couverts6
(plus chilling time) 30 minutes
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Equipment

  • Large pot
  • Small bowl
  • Serving platter

Ingredients

Instructions

  • In a large pot, bring the cooking liquid (water or fish stock) to a simmer.
  • Add the shrimp and cook over low heat until they turn pink, approximately 2 to 3 minutes.
  • Drain, let them cool, and then remove the shells and veins.
  • In a small bowl, mix all the cocktail sauce ingredients until well combined.
  • Cover and refrigerate the shrimp and the sauce separately for at least 2 hours or until ready to use.
  • To serve, arrange lettuce leaves on a serving platter, place the shrimp in the center, and drizzle with the prepared sauce.
  • Garnish with parsley for a visually appealing and flavorful Spanish-Style Shrimp Cocktail Delight.

Notes & Wine Advice

Wine Advice:

Pair this delightful shrimp cocktail with a crisp and refreshing Spanish white wine such as Albariño or Verdejo. The acidity of these wines complements the richness of the cocktail sauce, enhancing the overall dining experience. If you prefer red wine, a light-bodied Spanish red like Garnacha would also pair nicely with the shrimp.

Nutrition values

Calories: 350 kcal | koolhydraten: 3 g | Eiwitten: 25 g | Vet: 26 g | Suiker: 1 g
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Course; Appetizer / Fish
Cuisine; European / Spain
Diets; Gluten-Free

Spanish-Style Garlic Shrimp Delight

Spanish-Style Garlic Shrimp Delight

Couverts4
Preparation 14 minutes
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Equipment

  • medium bowl
  • Shallow earthenware casserole dish or Dutch oven
  • Cutting board
  • Knife

Ingredients

Instructions

  • In a medium bowl, season the shrimp with salt and let it sit for 3 minutes.
  • Heat olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add the sliced garlic and dried red chili pepper.
  • Cook and stir until the garlic turns lightly golden.
  • Add the seasoned shrimp to the dish and cook, stirring, until the shrimp turn pink, approximately 3 to 5 minutes.
  • If using an earthenware dish, sprinkle the dish with finely chopped parsley and serve the garlic-infused shrimp hot directly from the dish.
  • Alternatively, transfer to a platter for a delightful presentation.
  • Enjoy this Spanish-Style Garlic Shrimp Delight, a true taste of Spain’s culinary charm.

Notes & Wine Advice

Wine Advice:

Pair this dish with a Spanish white wine such as Albariño or Verdejo. The crisp acidity and citrus notes of these wines will complement the garlic-infused shrimp perfectly. Alternatively, if you prefer red wine, opt for a light-bodied Spanish red like Tempranillo.

Nutrition values

Calories: 280 kcal | koolhydraten: 2 g | Eiwitten: 24 g | Vet: 19 g
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Course; Appetizer / Fish / Tapas
Diets; Gluten-Free / Low Carb

Wild Boar’s Head Cheese Medley

Wild Boar’s Head Cheese Medley

Couverts4
(plus marinating time) 15 minutes
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Equipment

Ingredients

Instructions

  • In a small bowl, whisk together the olive oil and red wine vinegar.
  • Stir in all the remaining ingredients except the wild boar’s head cheese.
  • Place the wild boar’s head cheese in a shallow serving bowl and fold in the dressing, ensuring even coating.
  • Allow the mixture to marinate in the refrigerator for 8 to 12 hours or overnight to enhance the flavors.
  • Serve this Wild Boar’s Head Cheese Medley cold, providing a unique and refreshing twist to your tapas experience.

Notes & Wine Advice

Wine Advice:

Pair this flavorful tapa with a light-bodied Spanish red wine like Rioja Crianza or a crisp, dry Spanish white wine such as Verdejo. These wines will complement the tanginess of the vinaigrette and the richness of the wild boar’s head cheese, enhancing the overall dining experience.

Nutrition values

Calories: 270 kcal | koolhydraten: 5 g | Eiwitten: 12 g | Vet: 22 g | Suiker: 1 g
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Course; Appetizer / Tapas
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Saffron-Kissed Lobster Delight

Saffron-Kissed Lobster Delight

Couverts4
Preparation time:45 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • In a large pot, bring salted water to a boil over high heat.
  • Add the live lobsters upside-down and head first.
  • Cover and cook for approximately 15 minutes.
  • Drain and let the lobsters cool.
  • Remove the shells, cut the lobster meat into ¾-inch pieces, and place them in a medium bowl.
  • In a small bowl, whisk together olive oil, white wine vinegar, and brandy.
  • Stir in finely chopped onion and hard-boiled egg.
  • Season the mixture with salt, pepper, paprika, and crumbled saffron threads.
  • Fold the vinaigrette into the lobster pieces.
  • Cover the bowl and let the lobster marinate in the refrigerator for a few hours or overnight for enhanced flavors.
  • Serve this saffron-infused lobster dish cold for a delightful and elegant dining experience.

Notes & Wine Advice

Wine Advice:

Pair this exquisite dish with a crisp and dry white wine like Albariño or a light-bodied rosé from Spain. The subtle floral and fruity notes of these wines will complement the delicate flavors of the saffron-infused lobster beautifully. If you prefer red wine, opt for a light-bodied Spanish red like Tempranillo, which won’t overpower the dish’s flavors.

Nutrition values

Calories: 320 kcal | koolhydraten: 5 g | Eiwitten: 26 g | Vet: 20 g | Suiker: 2 g
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Course; Fish / Main Course
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb