Recipes
Béchamel-Coated Fried Shrimp
Béchamel-Coated Fried Shrimp
Gambas Villeroy
Béchamel, often referred to as “white sauce,” adds its rich and creamy flavor to many tapas and main courses. In this recipe, it serves as a delightful coating for crispy fried shrimp.
Equipment
- medium saucepan
- medium skillet
Ingredients
Serves: 6 to 8
Cooking Liquid:
- 7 cups of water
- 1 pound of medium or large shrimp in their shells
Béchamel Sauce:
- 5 tablespoons of unsalted butter
- 6 tablespoons of all-purpose flour
- ¾ cups of milk
- ¼ teaspoon of fresh lemon juice
- Salt
- Freshly ground black pepper
For Frying:
- Olive oil
- Bread crumbs for dredging
- 2 large eggs lightly beaten
Instructions
- Prepare the cooking liquid: Follow the instructions in step 1 of the recipe.
- Add the shrimp and simmer until they turn pink, which takes about 2 to 3 minutes.
- Transfer the shrimp to a medium bowl, reserving the cooking liquid.
- Return the shrimp shells to the broth and continue cooking for an additional 15 minutes.
- Remove from heat and strain the liquid through a fine sieve, reserving ¾ cup of the broth and discarding the solids.
- (Save the remaining broth for future use when boiling shellfish to enhance the flavor.)
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and cook, stirring, for about 1 minute.
- Stir in the reserved broth, milk, lemon juice, salt, and pepper.
- Continue to cook, stirring constantly, until the sauce thickens and becomes smooth (the sauce will be quite thick; when you coat the back of a spoon, you can swipe a clean line through it with your finger).
- Let it cool, stirring occasionally.
- Dip each shrimp into the sauce, ensuring that they are coated on all sides.
- Place them on a dish, cover, and refrigerate for at least 1 hour or until the sauce has hardened.
- Heat at least ½ inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.
- Place the eggs and bread crumbs in separate shallow bowls.
- Dip each shrimp in the eggs and then dredge them in the bread crumbs.
- Place the coated shrimp in the hot oil.
- (You may need to cook them in batches to avoid overcrowding.
- ) Cook, turning once, until they turn golden brown, which takes about 5 minutes.
- Drain the fried shrimp on paper towels, season with salt and pepper, and serve hot.
Notes & Wine Advice
Enjoy these Béchamel-coated fried shrimp as a delightful and delicious treat.
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Shrimp with Bacon
Shrimp with Bacon
Pincho de LangostinoThis delectable combination of shrimp and bacon is enriched with the unmistakable aroma of dry sherry.
Ingredients
Makes: 6 Tapas
- 6 large shrimp shelled and deveined
- 6 very thin bacon strips
- 4 tablespoons olive oil
- 1 tablespoon sherry vinegar or red wine vinegar
- ¼ cup dry sherry
- 2 medium tomatoes finely chopped (about 1â…“ cups)
- 2 tablespoons heavy cream
- 2 medium leeks white parts only, trimmed, well washed, and finely chopped
- 2 large eggs lightly beaten
- Bread crumbs for dredging
- Salt
Instructions
- Wrap each shrimp in a bacon strip and secure with a toothpick.
- Set aside.
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Stir in the vinegar, sherry, and tomatoes, and cook until the tomatoes break down and a sauce forms.
- Remove from the heat, strain through a fine sieve into a bowl, and discard the solids.
- Return the sauce to the skillet over medium heat.
- Add the cream and cook, stirring, until it thickens and becomes smooth.
- Remove from the heat and set aside.
- In another medium skillet, heat the remaining 2 tablespoons of oil over medium heat.
- Add the leeks and cook, stirring, until they become 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 better yet, use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.
- Place the eggs and bread crumbs in separate shallow bowls.
- Dip each shrimp in the egg, coat with bread crumbs, and then place them in the hot oil.
- Cook, turning them once, until they are golden brown, approximately 5 minutes.
- Drain on paper towels, season with salt, and sprinkle with the crispy leeks.
- Serve hot.
Notes & Wine Advice
Enjoy these delightful and flavorful Spanish dishes!
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Grilled Shrimp over Coarse Sea Salt
Grilled Shrimp over Coarse Sea Salt
Gambas a la Plancha con Sal Gorda
This simple preparation of shrimp highlights the pure flavor of the sea in every mouthwatering bite. If you ever find yourself in Madrid, visit the El Abuelo bar on Victoria Street, where they serve shrimp a la plancha in generous portions, leaving the floor littered with shells.
Ingredients
Serves: 6
- Kosher salt or sea salt
- 12 medium or large shrimp in their shells
- Olive oil
Instructions
- Sprinkle a stovetop griddle with a generous amount of coarse sea salt and heat it over medium heat.
- Arrange the shrimp on the griddle and drizzle them with olive oil.
- Cook until the shrimp turn pink, turning them once.
- Serve hot.
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Shrimp in Sherry with Ham
Shrimp in Sherry with Ham
What could be more Spanish than the combination of shrimp, sherry, and cured ham? This dish is a delightful blend of flavors that embodies the essence of Spanish cuisine.
Equipment
- medium skillet
Ingredients
Serves: 4
- 2 tablespoons of olive oil
- 3 garlic cloves finely chopped
- 1 pound of large shrimp shelled and deveined
- ¼ pound of Serrano Spanish cured mountain ham or prosciutto, finely chopped
- â…“ cup of dry sherry such as Fino
- Kosher or sea salt
- Freshly ground black pepper
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Add the finely chopped garlic and cook, stirring, until it turns lightly golden.
- Add the shrimp, chopped ham, dry sherry, a pinch of salt, and some freshly ground black pepper.
- Reduce the heat to low and cook, stirring, until the shrimp turn pink.
Notes & Wine Advice
Serve the Shrimp in Sherry with Ham hot and savor the delicious combination of flavors.
Enjoy the Spanish-inspired essence of this dish, combining shrimp, sherry, and cured ham to create a delightful culinary experience.
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Shrimp with Piparrada Sauce
Shrimp with Piparrada Sauce
This Basque specialty features finely minced ingredients used as a dip for cold seafood. “Piparrada” refers to any Basque dish where tomatoes and green peppers are the primary ingredients.
Equipment
- Small bowl
Ingredients
Serves: 4 to 6
Cooking Liquid:
- 7 cups of water
- 1½ pounds of medium or large shrimp shells on
Piparrada Sauce:
- 1 medium cucumber finely chopped
- 1 medium green bell pepper finely chopped (about 1 cup)
- 1 small onion finely chopped (about â…“ cup)
- 2 medium ripe tomatoes finely chopped (about 1â…“ cups)
- 6 tablespoons of extra-virgin olive oil
- 3 tablespoons of red wine vinegar
- Salt
- Freshly ground black pepper
Instructions
- Prepare the cooking liquid.
- Add the shrimp and simmer until they turn pink, which takes about 2 to 3 minutes.
- Drain, let them cool, and remove the shells.
- In a small bowl, place the finely chopped cucumber, bell pepper, onion, and tomatoes.
- In another small bowl, whisk together the olive oil and red wine vinegar.
- Season the mixture with salt and freshly ground black pepper.
- Fold this dressing into the cucumber mixture and transfer it to a serving bowl.
- Arrange the shrimp around the rim of the serving bowl for the sauce or on a separate plate.
- Serve the Shrimp with Piparrada Sauce at room temperature or cover and refrigerate for at least 2 hours, serving it cold.
- Avoid leaving it overnight, as the tomatoes and peppers may lose their vibrant colors.
Notes & Wine Advice
Enjoy the unique and refreshing flavors of this Basque-inspired dish, perfect as a cold seafood dip.
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Shrimp in Raincoat
Shrimp in Raincoat
Known as “shrimp in a raincoat,” this tapa is much-loved in Madrid, where two bars, La Oficina on Carmen Street and Casa Labra on Tetuan Street, both claim to serve the best gambas con gabardina in town. Why not try them both?
Ingredients
- Serves: 4
- ½ pound of large shrimp shells on
- ½ cup of all-purpose flour
- ½ cup of seltzer
- â…› teaspoon of saffron threads crumbled
- Olive oil for frying
- Kosher or sea salt
Instructions
- Peel the shrimp, leaving the last tail segment intact.
- Season them with a pinch of salt.
- In a small bowl, combine the flour, seltzer, and crumbled saffron, mixing until you have a smooth batter.
- Heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F) until a cube of bread turns light brown in 60 seconds.
- Hold each shrimp by the tail, dip it in the batter, and carefully place it in the hot oil.
- Fry, turning once, until they turn golden.
- Use a slotted spoon or spatula to transfer the shrimp to paper towels to drain.
Notes & Wine Advice
Serve the Shrimp in Raincoat hot.
Experience the crispy delight of these shrimp, which are affectionately known as “shrimp in a raincoat,” a popular and savory tapa in Madrid.
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Fish Cooking Liquid
Fish Cooking Liquid
This versatile fish cooking liquid, similar to a stock, is the base for various seafood recipes, providing essential flavor and depth. You can use it to enhance the taste of your dishes.
Equipment
- Large pot
Ingredients
Yields: 7 cups
- 6 cups of water
- 1 cup of store-bought or homemade Fish Broth or bottled clam juice
- 1 bay leaf
- 1 slice of lemon
- 2 sprigs of parsley
- 5 peppercorns
- 1 slice of medium onion
- ¼ teaspoon of dried thyme
- Salt
Instructions
- In a large pot, combine all the ingredients.
- Bring them to a boil over high heat.
- Reduce the heat to low and let the mixture simmer for 15 minutes.
- This cooking liquid is now ready to use as a flavorful base for your seafood recipes.
- Enjoy!
Notes & Wine Advice
This Fish Cooking Liquid is a versatile and indispensable component for enhancing the flavors of your seafood dishes.
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Spanish-Style Shrimp Cocktail
Spanish-Style Shrimp Cocktail
A classic Spanish shrimp cocktail features an abundance of tiny shrimp (camarones) bathed in a tomato and mayonnaise sauce, laced with a hint of brandy.
Ingredients
Serves: 6 / Prepare at least 2 hours in advance.
Cooking Liquid:
- 7 cups of water
- 1½ pounds of small shrimp in their shells
Cocktail Sauce:
- 1 cup of mayonnaise
- 1 teaspoon of brandy such as Spanish brandy or Cognac
- 1 large hard-boiled egg finely chopped
- ¼ teaspoon of tarragon
- ½ teaspoon of caper or pickle juice
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- Salt
- Freshly ground black pepper
Garnish:
Instructions
- Prepare the cooking liquid.
- Add the small shrimp and simmer over low heat until they turn pink, which takes about 2 to 3 minutes.
- Drain, let them cool, and remove the shells and veins.
- In a small bowl, mix all the cocktail sauce ingredients.
- Cover and refrigerate the cooked shrimp and the sauce separately for at least 2 hours or until you’re ready to serve.
- To serve, arrange lettuce leaves on a serving platter, place the shrimp in the center, and drizzle the sauce over the shrimp.
- Garnish with parsley and enjoy your Spanish-Style Shrimp Cocktail.
Notes & Wine Advice
Relish the flavors of this classic Spanish dish, featuring tiny shrimp in a delightful sauce, perfect for a refreshing appetizer.