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grilling Spanish
Gambas a la Plancha Default

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Raja explains that he cooks the gambas (shrimp) on a bed of salt because it preserves their moisture and keeps them juicy. Whatever the reason, his were some of the best.

Yield: Serves 2 to 3


  • Coarse sea or kosher salt
  • 1 pound large head-on shrimp in the shell


Heat a plancha or large cast-iron skillet over a hot grill fire or medium-high heat until hot. Spread a ΒΌ-inch-thick layer of salt on the plancha (or in the skillet). Lay the shrimp on the salt and cook until opaque throughout, 2 to 3 minutes per side. Serve with plenty of napkins.

© 2008 Frappe Inc.

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 3 servings.

Nutritional information is based on 1/8 teaspoon added salt per serving.

160kcal (8%)
79mg (8%)
3mg (5%)
82mcg RAE (3%)
230mg (77%)
514mg (21%)
0g (2%)
3g (4%)
4mg (20%)

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