Gegrilde Gamba's
Grilled prawns.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Grilled seafood, including prawns, has a long history in coastal regions. Simple grilling techniques evolved over time, incorporating local ingredients and reflecting the culinary traditions of Portugal and Spain. The availability of fresh seafood and the influence of Mediterranean flavors shaped the dish we know today.
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Gegrilde Gamba's are often enjoyed as a shared appetizer (tapas in Spain, petiscos in Portugal) during social gatherings, embodying the relaxed and convivial dining culture of the Iberian Peninsula.
Social Dining
Sharing plates of grilled prawns is a common practice, encouraging interaction and creating a sense of community.
Coastal Heritage
The dish reflects the importance of seafood in the coastal regions of Portugal and Spain, highlighting their maritime history and traditions.
Festive Occasions
Gegrilde Gamba's are often served during celebrations and festive occasions, adding a touch of elegance and indulgence to the meal.
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Gegrilde Gamba's offer a delightful combination of smoky, savory, and subtly sweet flavors, often enhanced with garlic, herbs, and a touch of citrus.
The primary flavor is the natural sweetness of the prawns, amplified by the char from the grill. Garlic adds a pungent, savory note, while herbs like parsley or thyme contribute freshness and aroma. A squeeze of lemon or lime brightens the dish and balances the richness. Olive oil provides a smooth, rich base, and a sprinkle of chili flakes can add a touch of heat.
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Prawn Quality
Use fresh, high-quality prawns for the best flavor and texture. Look for prawns that are firm, plump, and have a fresh, briny smell.
Marinating
Marinate the prawns for at least 30 minutes (but no more than 2 hours) in olive oil, garlic, herbs, and lemon juice to infuse them with flavor.
Grilling Technique
Grill the prawns over medium-high heat for only 2-3 minutes per side, or until they turn pink and opaque. Overcooking will result in tough, rubbery prawns.
Don't overcrowd the grill
Make sure not to overcrowd the grill, this will prevent the prawns from browning properly and they'll steam instead.
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