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Gambas al ajillo is a popular Spanish appetizer consisting of shrimps that are sautéed in a pan with minced garlic, lemon juice, paprika, and olive oil. The dish is usually consumed as a tapa. It is recommended to garnish gambas al ajillo with chopped parsley and pair it with some crusty bread on the side, which is useful for mopping up the flavorful sauce.
MOST ICONIC Gambas al ajillo
View moreThis is a traditional tapa dish where whole shrimps are seasoned with salt, then quickly grilled on an iron skillet over high heat. It is recommended to enjoy them simply with a few squeezes of lemon or lime juice on top, while black pepper is optional, according to personal preferences.
Pair the shrimps with a cold beer or a glass of wine on the side.
MOST ICONIC Gambas à la plancha
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Gamberetti alla crema is a traditional dish originating from Venice. The dish is usually made with a combination of shrimps, butter, heavy cream, garlic, minced parsley, salt, and pepper. The shrimps are shelled, deveined, seasoned with salt and pepper, and cooked over high heat in butter.
A mixture of cream, garlic, and parsley is brought to a boiling point before it's poured over the shrimps. The dish is cooked for a minute or two more while shaking the pan, and it's then ready to be enjoyed.
There are a number of ways one can prepare shrimp canapés. Toast, cucumber slices, or pumpernickel bread are often coated with either a shrimp paste or a chopped shrimp spread. There is also a method where the base of the canapés is first coated with cream cheese, sour cream, or mayonnaise, followed by placing a whole precooked shrimp on top with either cucumber or avocado slices in between.
Risotto con gamberi is a traditional risotto made with shrimp as the key ingredient. The other ingredients used in the dish include risotto rice, butter or olive oil, onions, celery, garlic, stock, white wine, and seasonings. Once cooked, when the rice has become al dente, tender and creamy, the heat is turned off and the dish is ready to be served.
It's recommended to top the risotto with grated Parmigiano-Reggiano on top. For the best results, leave the risotto to sit for a few minutes before serving.
MOST ICONIC Risotto con gamberi
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Škampi na buzaru or Scampi alla busara is a traditional dish that is prepared with scampi as the main ingredient. The scampi are cleaned, but the shells are not removed, then stir-fried a bit and cooked in a sauce of olive oil, white wine, garlic, and breadcrumbs, seasoned with salt, pepper, and parsley.
The dish is served with bread for mopping up the juices. However, if tomatoes, most commonly in the form of canned tomatoes or tomato puree, are included, we’re talking about the ‘red’ version of škampi na buzaru. Also, the dish can include onions, a splash of sweet dessert wine prošek and lemon.
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Polpette di gamberi are traditional Italian fritters that are usually made with a combination of shrimp, bread, garlic, parsley, salt, and pepper. The chopped mixture of ingredients is left to rest in the fridge, and it's then rolled in flour, dipped in beaten eggs, and finally rolled in breadcrumbs in the shape of small balls.
The fritters are fried in oil and often turned during the process. Once golden-brown, the fritters are removed from the pan and served as an appetizer, usually with a lemon wedge on the side.
Though similar to the traditional shellfish bread soup, açorda de camarão is prepared exclusively with shrimps. The flavorful seafood broth is combined with bread, sautéed onions, cooked shrimp, and olive oil into a creamy mash that is thickened with eggs and generously seasoned with cilantro.
The soup is typically garnished with shelled shrimps, and it is recommended to serve it warm and freshly prepared.
MOST ICONIC Açorda de camarão
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Tortillitas de camarones are a traditional Spanish dish particularly popular in the province of Cadiz and especially associated with the city of San Fernando.
These are fritters made with a batter of chickpea flour (though sometimes a mix of wheat and chickpea flour is used), water, fresh shrimp, onion, and parsley. The mixture is fried in olive oil until crisp. The shrimp used in this dish are often tiny, and they are used whole, including the shell.
Gambas en gabardina is a classic Spanish tapa. It's made with battered and fried shrimps, or as the poetical name suggest, shrimps in a raincoat. In order to make it, fresh shrimps are coated in a batter consisting of flour, baking powder, beer, and salt, sometimes with a pinch of saffron for color.
They are then fried in hot oil and served hot as a tapa or a starter, preferrably with alioli sauce and a glass of beer on the side.
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