Gambas a la Plancha
August 05, 2020
"Spaniards love to eat grilled shrimp at the counter of a good tapas bar while sipping a glass of chilled fino sherry or cold beer. Sucking the juices from the flavor-packed heads of the cooked shrimp is considered the best part."
- Serving Size: 1 (136.2 g)
- Calories 221.7
- Total Fat - 18.9 g
- Saturated Fat - 2.6 g
- Cholesterol - 95.2 mg
- Sodium - 1203.6 mg
- Total Carbohydrate - 3.5 g
- Dietary Fiber - 0.1 g
- Sugars - 1 g
- Protein - 10.4 g
- Calcium - 43.9 mg
- Iron - 0.3 mg
- Vitamin C - 15.7 mg
- Thiamin - 0 mg
Step by Step Method
In a bowl, whisk together the olive oil, lemon juice, and salt until well blended.
Dip the shrimp briefly into the mixture to coat lightly.
Heat a dry skillet over high heat. When the pan is very hot, working in batches, add the shrimp in a single layer without crowding. Sear for 1 minute.
Decrease the heat to medium and continue cooking for 1 minute longer.
Turn the shrimp, increase the heat to high, and sear for 2 more minutes, or until golden.
Keep the shrimp warm on an ovenproof platter in a low oven.
Cook the rest of the shrimp in the same way.
When all the shrimps are cooked, arrange on a platter and serve immediately.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, opt for those with the heads still intact as they will provide more flavor.
- Choose a good quality olive oil for maximum flavor.
- For the olive oil, substitute with avocado oil. Avocado oil has a higher smoke point than olive oil, meaning it can be heated to a higher temperature before it starts to smoke, making it ideal for searing. It also has a milder flavor, which will allow the lemon and salt to be the stars of the dish.
- For the lemon, substitute with lime. Lime juice has a slightly more tart flavor than lemon juice, which will help to bring out the flavor of the shrimp. Additionally, the zest of the lime will add a subtle citrus flavor to the dish.
Garlic and Chili Gambas a la Plancha In a bowl, whisk together the olive oil, lemon juice, and salt until well blended. Add 2 cloves of minced garlic and 1 teaspoon of chili flakes to the mixture. Dip the shrimp briefly into the mixture to coat lightly. Heat a dry skillet over high heat. When the pan is very hot, working in batches, add the shrimp in a single layer without crowding. Sear for 1 minute. Decrease the heat to medium and continue cooking for 1 minute longer. Turn the shrimp, increase the heat to high, and sear for 2 more minutes, or until golden. Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the shrimp in the same way. When all the shrimps are cooked, arrange on a platter and serve immediately.
A classic Spanish side dish, Patatas Bravas is the perfect accompaniment to Gambas a la Plancha. The potatoes are cubed, fried until crispy, and served with a spicy tomato sauce. The combination of the crispy potatoes and the spicy sauce will balance out the flavor of the Gambas a la Plancha, making it a delicious and complete meal.
Ensalada Mixta: A colorful and flavorful salad made with a mix of lettuce, tomatoes, cucumbers, onions, bell peppers, and olives. The acidic flavors of the tomatoes and olives will help to cut through the richness of the Gambas a la Plancha, while the crisp vegetables will provide a nice contrast to the potatoes in the Patatas Bravas.
Q: How long should I cook the shrimp?
A: The shrimp should be cooked in batches for a total of 4 minutes. Sear for 1 minute over high heat, then decrease heat to medium and cook for 1 minute longer. Turn the shrimp, increase heat to high, and sear for 2 more minutes, or until golden.
Q: What are the best seasonings for shrimp?
A: For a classic flavor, season shrimp with salt, pepper, garlic powder, paprika, and lemon juice. For a more complex flavor, add herbs such as parsley, oregano, or thyme. Experiment with different spices to find the combination that suits your taste.
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The Spanish dish Gambas a la Plancha is believed to have originated in the Basque region of Spain. The Basque are known for their seafood dishes, and Gambas a la Plancha is believed to have been first served in the early 1900s.
Gambas a la Plancha has been popularized by celebrity chefs such as José Andrés, who is known for his modern interpretations of traditional Spanish cuisine. He has featured the dish in his restaurants and on his TV shows, making it a popular dish in the US.