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Print this Recipe    Gambas con Gabardina

(Spanish Shrimps/prawns with a "rain coat")

1/2 kg shrimps (large ones)
150 gr. flour
2 dl beer (2/3 of a bottle, optional)
1 spoon vinegar
1 egg white
salt

Boil the raw shrimps 3 minutes or until you think they are done.
Pass the water through a colander and let it cool. Peal shrimps
leaving the tail. In a bowl mix flower; vinegar; salt; and slowly
add two dl of the cooking water or, if you prefer, beer. When
thick, add the whipped egg white and dip the shrimps in the paste
leaving the tail out. Fry the shrimps and serve hot. (Remember
the paste must be thick, if not, don't add as much beer or increase
the amount of flour)

Variation: Calamares a la Romana ("Roman squid")
Clean squid and cut in rings. Dip the rings in the paste of the
previous recipe (or a similar one) and fry in oil.

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