{"id":19858,"date":"2019-06-17T09:59:36","date_gmt":"2019-06-17T07:59:36","guid":{"rendered":"https:\/\/bake-street.com\/?p=19858"},"modified":"2026-04-08T12:27:29","modified_gmt":"2026-04-08T10:27:29","slug":"gambas-en-gabardina-battered-shrimps","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/gambas-en-gabardina-battered-shrimps\/","title":{"rendered":"Gambas en gabardina, battered shrimps"},"content":{"rendered":"

Now that we have here the good weather, summer, vacations, beach, swimming pool… Well, we also need to have a good recipe book with elaborations that allow us to enjoy all those good conditions and circumstances. And what better way than around a table… I enjoy a lot more of a situation if you put me some Gambas en gabardina, battered shrimps<\/strong> and a cold beer, right? That way you see everything from a different perspective.<\/p>\n

In summer it is very common to prepare meals in which we enjoy with friends and family, as well as outdoor environments. This environment requires simple preparations and, if possible, tapas or dishes to share. Now, I’m not going to lie if I tell you that I was going to refuse to enjoy a good paella<\/em> or arroz caldoso<\/em> (brothy rice), this I adore to the maximum power.<\/p>\n

<\/p>\n

It’s more. Whenever we went to Huelva<\/a>, to Punta del Moral<\/a>, we ate the best arroz caldoso<\/em> (brothy rice) I have ever eaten in my life. In addition to countless other things, of course. But that rice, that rice! Wow, marvelous! The fact is that in summer I always prepare other types of simple, easy and shared preparations.<\/p>\n

\"Gambas <\/picture><\/div>\n
Gambas en gabardina.<\/h5>\n

Gambas en gabardina<\/em> or battered shrimps are a preparation that could also be classified as “old-fashioned food<\/strong>“. They are prawns or, in my case, shrimps battered in an Orly batter and fried. The result is a batter with a soft and creamy texture inside, accompanied by a juicy shrimp that is as it should be, with a golden and very crunchy exterior tone.<\/p>\n

As you will suppose, it is an elaboration that does not have any mystery to carry out, but like all elaboration, it has certain steps that if they are fulfilled, promise an incredible result. Traditional cuisine that is always enjoyed.<\/p>\n

The batter receives a somewhat particular name “gabardine\/raincoat<\/strong>“, of course we can not deny that it is somewhat creative and ingenious<\/strong>. If they had simply called it battered, it would have lost 80% of its charm. Battered shrimp… That way it says nothing, nothing. Now, with a raincoat… It\u00b4s different.<\/p>\n

I remember when I was a child, really little with 4-5 years old, and we were at a wedding and I was asked if I wanted to try a battered shrimp. Inevitably I imagined a shrimp, Rodolfo Langostino<\/em><\/strong><\/a> style, with a gabardine\/raincoat detective type. I said yes, super excited, and when they gave it to me I said… But he’s not wearing a raincoat, hahahaha. Of course, how it was going to wear it! Even so, I ate it, of course.<\/p>\n

\"Gambas <\/picture><\/div>\n
Orly Batter.<\/h5>\n

So, what’s that raincoat\/batter the shrimp serve with? It’s an Orly batter<\/strong>. This type of batter is used to cover ingredients, which have a high water content (mostly fish and seafood), and then fry them. Result is a very crunchy batter<\/strong>.<\/p>\n

The recipe for this Orly batter varies a little from hand to hand. The most common is a mixture made with flour, beer or sparkling water, baking powder, salt, saffron (to color the mixture) or food colouring and eggs or egg white<\/strong>. In my case I use all the ingredients except the egg.<\/p>\n

Why don’t I add egg to the mixture?<\/strong><\/p>\n

The use of egg or egg white in this type of batter prevents the exit of juices because they seal it. So they are cooked inside and tend to crystallize, resulting in a more moist and less crunchy batter. It also slightly masks the final taste of what we are making.<\/p>\n

I learned this tip from Miguel \u00c1ngel Velasco<\/strong>, chef at Casa Juanico.<\/strong><\/p>\n

When you prepare these battered shrimps, you can use pieces of the size that you want, although I would recommend you to use ones with a bigger size. Remove the head and shell, with the exception of the final part that will allow us to hold the shrimp, cover, fry and enjoy \ud83d\ude09<\/p>\n

\"Gambas <\/picture><\/div>\n","protected":false},"excerpt":{"rendered":"

Now that we have here the good weather, summer, vacations, beach, swimming pool… Well, we also need to have a good recipe book with elaborations that allow us to enjoy all those good conditions and circumstances. And what better way than around a table… I enjoy a lot more of a situation if you put […]<\/p>\n","protected":false},"author":2,"featured_media":19838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3620,808,979],"tags":[896,864,1021],"class_list":["post-19858","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-espanolas","category-recipe","category-tapas","tag-food-from-spain","tag-saffron","tag-shrimp"],"yoast_head":"\nGambas en gabardina, battered shrimps - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Gambas en gabardina or battered shrimps, prawns or shrimps battered with Orly batter and fried. 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