Shrimp omelette is a frying dish of Andalusian origin that has been prepared in Cadiz, San Fernando and Puerto de Santa Maria since the 18th century. The chickpea flour gives it a unique and crunchy texture. It is one of the most emblematic seafood dishes in southern Spain, especially during Holy Week.
Mediterranean
Andalusian shrimp omelette
Andalusian shrimp omelet fried with chickpea flour, onion and paprika.
- Spain
- Main course
- Light
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 365 kcal
- Protein 22 g
- Fiber 3 g
- Carbohydrates 28 g
- Fat 18 g
- Sodium 540 mg
Story behind the dish
Preparation
Andalusian shrimp omelette is a preparation from Spain with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g chopped peeled fresh shrimp.
- Have ready: 150 g of chickpea flour.
- Have ready: 1 finely chopped onion.
- Have ready: 4 eggs.
- Have ready: 200 ml of cold sparkling water.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix chickpea flour
Mix chickpea flour, yeast, soda water, salt and paprika until you obtain a light dough. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Sauté onion in a little oil; add chopped shrimp and…
Sauté onion in a little oil; add chopped shrimp and cook 3 minutes.
-
Add the shrimp mixture to the chickpea dough; beat the…
Add the shrimp mixture to the chickpea dough; beat the eggs and add. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Heat plenty of oil to 170 C in a high frying pan.
Heat plenty of oil to 170 C in a high frying pan.
-
Pour tablespoons of batter and fry for 3 minutes per side until golden brown.
Pour spoonfuls of batter and fry for 3 minutes per side until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Drain on absorbent paper and serve hot with lemon and parsley.
Drain on absorbent paper and serve hot with lemon and parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.