Gambas con gabardina

Gambas con gabardina (literally "shrimp in an overcoat" in Spanish) is a popular Spanish dish that consists of shrimps wrapped in a batter and then deep-fried. This dish is a common feature in tapas bars across Spain and is enjoyed for its crispy texture and flavorful combination of seafood and batter. The name "gambas con gabardina" whimsically refers to the batter coating that 'cloaks' the shrimp, much like an overcoat.

Ingredients and Preparation

The primary ingredient in gambas con gabardina is large, fresh shrimp. The shrimp are peeled, leaving the tail intact, and deveined. The batter, which forms the 'gabardina' or overcoat, is typically made from flour, beer or sparkling water, salt, and sometimes a touch of paprika or other seasonings to add flavor. The beer or sparkling water is used to create a light and airy batter that crisps beautifully when fried.

To prepare the dish, the shrimp are first seasoned, then dipped in the batter to coat them completely. They are then deep-fried in hot oil until the batter is golden and crispy. The result is a succulent shrimp encased in a crunchy, flavorful coating.

Serving

Gambas con gabardina are usually served hot, straight from the fryer, with a wedge of lemon and sometimes a side of aioli or a spicy dipping sauce. They are typically presented with the tail sticking out of the batter, providing a handle for diners to hold as they eat. This dish is often enjoyed as a tapas, a small dish shared among friends or as part of a larger meal.

Cultural Significance

This dish is a testament to the creativity and diversity of Spanish tapas. Tapas are small dishes that originated in Spain, designed to encourage conversation because people are not so focused on eating an entire meal that is set before them. Gambas con gabardina, with its playful name and delicious taste, embodies the spirit of tapas dining - sharing, socializing, and enjoying life.

Variations

While the basic concept of gambas con gabardina remains the same, variations exist in the batter's ingredients and the accompanying sauces. Some chefs add a pinch of saffron or cayenne pepper to the batter for an extra layer of flavor. Others may serve the shrimp with a variety of sauces, ranging from traditional aioli to more innovative dips like mango salsa or green chili aioli.

See Also

• Spanish cuisine
• Tapas
• Fried food