Recipe
Shrimp a la gabardina as in Spanish bars
Shrimp coated in Orly batter with beer, golden and crispy, like the classic tapa of Spanish bars. With pink sauce.
- Preparation25 min
- Cooking15 min
- Total time40 min
- Servings3-4 servings (about 18 shrimp)
- DifficultyEasy
A classic, simple and delicious appetizer, with all the flavor of Spanish bars of yesteryear. The secret lies in the Orly batter, a coating of French origin very typical in Spanish cuisine, light and fluffy.
Ingredients
Check off the ingredients you have.
For the shrimp
For the pink sauce
Method
Preparation
- Peel and clean the shrimp, leaving only the tail part so they can be held and eaten easily. Set aside.
CiberCuba - In a bowl, prepare the batter or Orly batter: add the flour, beer, egg, baking powder, salt and food coloring or turmeric.
- Mix well until you get a smooth batter, without lumps, that adheres easily to the shrimp. If it is too thick, add a splash of water.
CiberCuba - Let the batter rest for about 15 minutes so that the baking powder and beer can act.
Frying
- Heat abundant sunflower oil in a frying pan or pot, without letting it smoke.
- Hold the shrimp by the tail and pass them one by one through the batter, draining the excess, and put them directly into the oil. Do not coat them beforehand or leave them on a plate: it is done at the moment of frying them.
CiberCuba - Fry them 3 by 3 or 5 by 5, depending on the size of the pot, so that the oil does not lose temperature. In just one and a half minutes they will be golden and crispy.
- Remove them and let them rest on paper towels to remove excess oil.
CiberCuba
Presentation
- Mix mayonnaise and ketchup to make a classic pink sauce and serve the shrimp a la gabardina accompanied by it.
