Spanish Trench Coat Shrimp Gambas A La Gabardina Recipe

OMG, I absolutely adore this shrimp recipe because it combines the perfect balance of crispiness and flavor with the smoked paprika and beer batter, making it an absolute must-have at any gathering. Plus, the added touch of squeezing lemon wedges over the hot, golden shrimp takes the taste experience to a whole new, mouthwatering level!

One of my favorite game day eats is making Spanish Trench Coat Shrimp, or Gambas A La Gabardina, for a rich, sexy appetizer. The combination of 500g large shrimp, smoked paprika, and 150ml cold beer creates a light, crispy batter.

And I think the nutritional value is enhanced with protein-rich shrimp and a touch of olive oil. Served with lemon wedges, it’s a delightful treat.

Spanish Trench Coat Shrimp Gambas A La Gabardina Recipe Ingredients

• Shrimp: High in protein, low in fat; rich in omega-3s and selenium.
• All-purpose flour: Source of carbohydrates; provides texture for batter.
• Smoked paprika: Adds a smoky flavor; contains antioxidants.
• Olive oil: Heart-healthy fats; enhances flavor.
• Cold beer: Carbonation aids batter’s crispness; imparts subtle flavor.

Spanish Trench Coat Shrimp Gambas A La Gabardina Recipe Ingredient Quantities

• 500g large shrimp, peeled and deveined
• 250g all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon smoked paprika
• Salt, to taste
• 150ml cold beer
• 2 tablespoons olive oil
• Vegetable oil, for frying
• Lemon wedges, for serving

How to Make this Spanish Trench Coat Shrimp Gambas A La Gabardina Recipe

1. Mix together in a large bowl: flour, baking powder, smoked paprika, and a pinch of salt.

2. Slowly incorporate the cold beer with the dry ingredients, whisking until you have a lusciously smooth, lump-free batter. Let it rest about 10 minutes.

3. In a deep pan or fryer, heat vegetable oil to 180 degrees Celsius (350 degrees Fahrenheit).

4. Dry the peeled and deveined shrimp with paper towels. Make sure they are completely free of moisture.

5. In the batter, add 2 tablespoons olive oil; mix in thoroughly.

6. Engulf each shrimp with the batter, making certain that it is entirely coated.

7. Lower the battered shrimp gently into the hot oil. Fry them in batches to prevent overcrowding the pan.

8. Sauté the shrimp for approximately 2-3 minutes or until they are a golden color and have a crispy texture. It is important to turn them midway for uniform cooking.

9. Use a slotted spoon to take the shrimp out of the oil and let them drain on a plate lined with paper towels to remove excess oil.

10. Immediately serve the shrimp, accompanied by lemon wedges, which are to be squeezed over the top. Enjoy your delicious gambas a la gabardina!

Spanish Trench Coat Shrimp Gambas A La Gabardina Recipe Equipment Needed

1. Large bowl
2. Whisk
3. Deep pan or fryer
4. Paper towels
5. Slotted spoon
6. Plate
7. Measuring cups and spoons
8. Kitchen thermometer (for oil temperature)
9. Knife and cutting board (for lemon wedges)

FAQ

• Q: Can I use frozen shrimp for this recipe?Yes, using frozen shrimp is perfectly acceptable. You must be sure to let the shrimp thaw completely and then pat them dry to remove excess moisture before cooking.
• Q: Is there a non-alcoholic substitute for the beer in the batter?A: For a similar light and crispy texture, you can use cold sparkling water instead of beer.
• Q: Can I prepare the batter in advance?A: Freshly preparing the batter immediately before use is your best bet for ensuring that it stays bubbly and results in optimal crispiness.
• Q: What is the best oil for frying the shrimp?A: For frying the shrimp, use a neutral oil with a high smoke point, such as vegetable oil.
• Q: How do I know when the shrimp are cooked?A: When they are turned pink and the batter is a golden brown, the shrimp are cooked. This takes about 2-3 minutes of frying for them to reach that state.
• Q: Can I add other spices to the batter?Of course! You can play around with the spices, too; try garlic powder, cayenne pepper, or lemon zest for a little something extra. Of course! You can also play around with the spices. Try garlic powder, cayenne pepper, or lemon zest for a little something extra.

Spanish Trench Coat Shrimp Gambas A La Gabardina Recipe Substitutions and Variations

All-purpose flour, 250g: If you need to avoid gluten, substitute with 250g gluten-free flour mix.
1 tsp smoked paprika:

Replace it with 1 tsp regular paprika or 1/2 tsp cayenne pepper if you want it spicier.
150ml cold beer: For a non-alcoholic version, use 150ml sparkling water or club soda instead.
2 tablespoons olive oil. Replace with an equal amount of another vegetable oil, such as avocado oil or canola oil.

Pro Tips

1. Chilled Ingredients: Ensure that both the beer and shrimp are well chilled before use. This helps the batter adhere better and results in a crispier texture.