Gambas a la Gabardina "Fried Battered Shrimp"
Gambas a la Gabardina is a classic Spanish tapas recipe! The name of this battered shrimp dish is very loosely translated as "shrimp in little jackets." You see this Spanish shrimp recipe on the menu of most tapas bars. They are finger food and sometimes dipped in salsa rosa, or pink sauce, which is just mayonnaise mixed with a little ketchup. Usually they leave the shell on the tails of the shrimp and batter the rest (creating the "jacket" effect). I prefer to remove the shell from the entire shrimp and batter the whole thing. Gambas a la Gabardina make a nice dish for your next tapas party. They are a breeze to make and everyone seems to love them!  
Serves: about 4 tapas portionsPreparation time: about 15 minutes INGREDIENTS about 14-18 large fresh shrimp peeled (except for tail) 1/2 cup flour 1 egg white 1 ts sweet paprika 1 ts baking powder 1 ts salt olive oil for frying DIRECTIONS Boil some water in a small pot. Peel the shrimp (except for tail) and add to the water. Cook for about 3 minutes or until the shrimp are pink and just done. Remove shrimp from water and pat dry. Reserve the water. In a large bowl, whisk together the flour, baking powder, salt and paprika. Add about 1/2 cup of the water from the shrimp and mix everything together well. We are looking for a nice thick batter. Beat the egg white until you get nice stiff peaks. Gently fold the egg into the batter. Heat about 1 inch of oil in a small skillet over high heat. Dip each shrimp in the batter (except for tail) and add to the oil. They will cook very quickly. Cook for about 1 minute on each side until golden brown. Remove to a paper towel to absorb the oil. Serve hot with a little salsa rosa if you like. Enjoy!  Return from Gambas a la Gabardina Recipe to Home Page
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