Gambas a la plancha Pan-grilled shrimp
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. The bars are often crowded, leaving little or no space for proper eating, and I find it fascinating to watch the locals skillfully manage to eat shrimp with one hand while holding a drink in the other. Look for medium-large whole shrimp and leave the heads on for cooking. Sucking the juices from the flavor-packed heads of the cooked shrimp is considered the best part.
- Serves 6
- Difficulty: Easy
- 1/2 cup olive oil
- Juice of 1 lemon
- 2 teaspoons Sanlucar sea salt
- 24 medium-large shrimp (about 1 pound) in the shell with heads intact
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.
Hidalgo Manzanilla Pastrana has been named as ‘Best Sherry’ in the world. In the 2007 edition of the New Wave Spanish Wines Awards, Hidalgo Manzanilla Pastrana emerged the winner among a total of 30 wines with the D.O. Jerez/Manzanilla.
La Pastrana Manzanilla Pasada is an aged Manzanilla with the typical freshness and delicate fragrance of this unique wine but with slightly more body and character than its younger version.
Rich gold color, complex with layers of gold and green at the rim. Classic sea spray nose and palate but with an entirely new dimension of rich creaminess rounding out an unforgettable experience.