Prawns in a raincoat

Description

Shrimps or Gambas en gabardina prawns in a cloak (coat), or rather, in beer-batter, saffron, popular in Spain in the same way as we have herring in a fur coat. Agree that this is one of the most delicious snacks for beer! I cooked half the shrimp just fried, and the second decided to breaded in almond flakes. Delicious in both options, but the almond is more rich and festive. I've served on a rice pillow which color resembles the flag of Spain, when served without garnish, then you can easily get these shrimp to the category of Tapas. The idea of the recipe are grateful to maria-selyanina from LJ.

Ingredients

Shrimp

300 g
Flour

50 g
Beer

100 ml
Saffron

0.125 tsp
Olive oil

3 Tbsp
Almonds

3 Tbsp
Salt
Figure

180 g
Saffron

0.125 tsp
Olive oil

3 Tbsp
Broth

400 ml
Sauce

3 Tbsp
Olives
Tomato
Lettuce
Salt

Cooking

Rice: In a saucepan heat the olive oil and fry the rice, pour the broth and cook on slow fire until tender.

Divide the rice into two parts. In one add red Sofrito sauce that taste the same with our pepper-sweet home-made adjika sauce, mix well.

In the second half add the saffron if you have it in the threads, then soak it in 1 tsp of warm water.

Saffron to dissolve in the beer and adding salt and flour to prepare the batter. Give it to infuse for 10 minutes.

Shrimp clear from the shell and remove the intestinal groove and the head, tail keep. Roll the shrimp in flour.

Then, holding the shrimp by the tail dip it in the batter.

And fry for 2 minutes on each side in a well-heated oil. Or after batter, you can roll in almonds and then grill.

Here they are obtained in the almonds.

Just in batter.

On a dish covered with lettuce leaves put the cooking ring. The bottom vystelit a half of red rice, the middle to fill the entire yellow portion and terminate red rice.

Serve slices of tomato and olives, top and sides to put the shrimp. Serve the finished dish with a cold beer!!!

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