In this tapas recipe, prawns are briefly cooked in an aromatic dry sherry, garlic and jamon sauce. This recipe is highly recommend to be served with some fresh white bread for dipping in the delicious juice.
What are gambas con jerez y jamón?
Popular tapas from western Andalusia, where both jamón and sherry thrive. Unlike gambas pil-pil , where the shrimps are confit in oil or gambas a la plancha , where the shrimps are seared on a hot pan, in this recipe the shrimps are simply cooked in an aromatic sauce of sherry and jamon. The result is a delicate texture of prawns coated in an quintessentially Andalusian sauce.
Which prawns to choose?
Size of prawns doesn't really matter. Smaller shrimps take less time to cook than larger ones, but they are fine to be used. As always, fresh shrimps are better than frozen, and unpeeled shrimps are better than peeled. You can also use frozen, peeled shrimps. However, they need to be thawed slowly beforehand.
What to watch out for?
The only thing you have to be careful about is not to overcook the shrimps. As soon as they turn white, the recipe is ready. Be careful not to add too much salt to the food as it will already be relatively salty from the jamón.
Recipe: Gambas con fino y jamón - prawns with sherry and jamón
Preparation: 20 minutes
Serving: 2
Ingredients:
- 300 g peeled shrimps
- 3 tablespoons of olive oil
- 80 g jamón serrano - sliced and cut into strips
- 60ml dry sherry
- salt
- freshly ground pepper
- flat leaf parsley
Method
- Heat the oil over medium heat in a small pan or pot. Add garlic and fry until light brown.
- Add the jamón and sherry and cook for a minute.
- Add the shrimps, stir and cook until they turn white (no longer translucent).
- Add salt and pepper.
- Sprinkle with chopped parsley.
- Serve hot with some fresh white bread.
