Tuesday, January 13, 2009

Gambas en Gabardina (Jumbo Shrimp in Saffron Batter)


1 pound jumbo shrimp, peeled, de-veined, washed and butterflied
1 egg
4 tablespoons water
1/2 teaspoon salt
1/4 teaspoon baking soda
A few saffron threads
1/2 cup flour.
Oil for frying.

Whisk together egg, water, salt, baking soda and saffron. Add in flour, whisking until mixture resembles pancake batter. Let rest 1 hour.

Heat up oil in large saute pan over medium-high heat. Test oil heat by dropping a little batter to ensure it fries upon hitting oil.

Dip shrimp in batter. Fry until golden brown. Drain on paper towels.

Serve with Mojo de Cilantro

10 comments:

  1. I've made saffron butter but not batter :) Sounds really delicious! Great idea and love the Mojo de Cilantro also.

    ReplyDelete
  2. This recipe looks awesome. Looks like I'm going to have to give this one a try!

    ReplyDelete
  3. I was so thinking Saffron the past couple of days, and this sound wonderful!

    ReplyDelete
  4. I'm not a big shrimp fan, but I bet this would be just as good with pork. I'm totally trying it.

    ReplyDelete
  5. I applaude the whole meal...this one is a keeper!

    ReplyDelete
  6. Thank you, thank you! Hosting a Spanish tapas party in Feb. Maybe we can try these out!

    ReplyDelete
  7. I just commented on Chef E's blog that I never use Saffron in my cooking. When I think Saffron I think of rice or soup. I've never seen it used this way. How delicious!! Now I have an excuse to buy some!

    ReplyDelete
  8. very intriguing. looks quite easy too. will give it a go

    ReplyDelete
  9. Lesson learned today:

    Shrimp battered and fried = yummy

    Shrimp battered and baked = interesting...not so yummy...

    ReplyDelete

Tried my recipe? Please let me know how it turned out for you! Be honest (and kind!)