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?
Ingrediënten
- Serves: 4
- ½ pound of large shrimp shells on
- ½ cup of all-purpose flour
- ½ cup of seltzer
- ⅛ teaspoon of saffron threads crumbled
- Olive oil for frying
- Kosher or sea salt
Instructies
- 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 / Tips / 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.
