One in all my favourite recipes for heat climate is that this easy boiled shrimp (gambas cocidas) recipe! It is prepared in solely 5 minutes, it is simple to make, and completely scrumptious.
For those who’re in search of extra Spanish shrimp recipes, you should definitely attempt these recipes for gambas al ajillo (garlic shrimp) and tortilla de camarones (shrimp fritters).
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Introduction
Most Spaniards adore boiled shrimp/prawns (as an American I name them shrimp), and there are many scrumptious varieties to be discovered all through Spain (attempt the gambas rojas de Huelva–incredible).
Relying on which you purchase, the cooking time could range, however the method is similar. The trick is to boil the shrimp till they’re simply cooked, and place them instantly in ice-cold water in order that the shell will pop off and the meat stays tender.
I extremely suggest utilizing nice high quality uncooked shrimp, in fact. Frozen shrimp won’t ever be the identical, and if utilizing, they have to be fully defrosted first. For those who observe my boiled shrimp recipe, you may find yourself with essentially the most tender shrimp you’ve got ever tried!
Components
The components you want for boiled shrimp could not be extra easy! For this recipe, you actually solely want 3 components: water, contemporary shrimp, and salt.
- Shrimp: Get about 2 kilos (1 kilo) of uncooked shrimp. Both gambas or langostinos (gumbo shrimp) will work nicely on this recipe.
- Water: You will want about 4 quarts of water for the ice tub, and 4-5 quarts for boiling the shrimp.
- Salt: The salt will add taste to the shrimp. Sea salt is the standard selection right here.
- Ice: You will want ice to shortly cease the shrimp from cooking.
See recipe card for full data on components and portions.
Methods to Make
For those who’d wish to see the total components and directions, scroll to the underside of the publish for the printable recipe card.
- Pour 4 quarts of water into a big bowl and add the salt.
- Dump within the ice and stir till a lot of the salt has dissolved.
- Convey 4-5 quarts of water to a boil.
- Add the shrimp and stir gently.
- Watch the shrimp intently, as they’re going to prepare dinner shortly!
- As quickly as they flip pink and float to the highest, take away them from the water with a slotted spoon.
- Instantly add the drained shrimp to the ice water tub. If the water will get heat after including all of the shrimp, put in just a little extra ice.
- Allow them to cool for quarter-hour.
- Drain nicely in a colander.
- Serve instantly, or cowl with moist paper towel and refrigerate for as much as 1 day. Take pleasure in with a squeeze of contemporary lemon juice!
Recipe FAQs
In Spain, gambas is the most typical time period for shrimp, and usually refers to small to regular-sized shrimp or prawns. Camarones are barely bigger shrimp, which might be known as “jumbo shrimp” within the US. As well as, the time period langostinos check with prawns or gumbo shrimp, that are bigger than gambas (shrimp).
It takes shrimp about 2-3 minutes to boil. You will wish to take them out as quickly as they flip pink and float to the highest of the boiling water.
The shrimp will float to the highest, and ought to be opaque or pink. The tails will begin to curl inwards barely as nicely.
Serve
Most Spaniards wish to eat these boiled shrimp as they’re, and sometimes with a squeeze of contemporary lemon juice. There isn’t any must peel and devein the shrimp earlier than serving, though you’ll be able to if you want.
Serve these boiled shrimp (gambas cocidas) with different Spanish tapas, similar to dátiles rellenos (stuffed dates), Padrón peppers, or potato croquettes.
Retailer
These boiled shrimp style finest when served proper after cooking, however they will hold within the fridge for as much as 1 day lined with a humid paper towel.
Professional Suggestions
- Watch out to not overcook the shrimp. Take them out as quickly as they float to the highest and switch pink or opaque.
- Did all of the ice soften once you added the shrimp? Add further ice to maintain the water chilly.
Extra Spanish Seafood Tapas
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Excellent Boiled Shrimp (Gambas Cocidas)
I discovered this simple boiled shrimp recipe from my mom in regulation, and it makes essentially the most scrumptious and tender shrimp I’ve ever tried!
Print (pictures non-obligatory) Pin PriceServings: 4 servings
Energy: 226.8kcal
Directions
Put together the water tub. Pour about 4 quarts of chilly water into a giant bowl and add ice and sea salt. Stir till a few of the salt has dissolved.
Add one other 4-5 quarts of water to a big pot, and produce to a rolling boil. Add all of the shrimp directly and provides a slight stir.
Return the pot to a boil and prepare dinner till the shrimp change colour and begin to float to the highest. As soon as they attain this stage, take them out straight away; watch out to not overcook!
Take away the shrimp as quick as attainable with a slotted spoon and add them to the ice water and chill for quarter-hour. If all of the ice melts as soon as the shrimp are in, add extra ice to maintain it chilly.
Drain the shrimp and function is, or with sliced lemon. There isn’t any must peel or devein earlier than serving. Leftovers could be refrigerated lined with a moist paper towel for as much as someday.
Notes
- Watch out to not overcook the shrimp. Take them out as quickly as they float to the highest and switch pink or opaque.
- Did all of the ice soften once you added the shrimp? Add further ice to maintain the water chilly.
Vitamin
Energy: 226.8kcal | Protein: 46.31g | Fats: 3.08g | Saturated Fats: 0.43g | Ldl cholesterol: 571.53mg | Sodium: 8738.65mg | Potassium: 181.44mg | Vitamin C: 9.3mg | Calcium: 333.18mg | Iron: 4.89mg
