Gamba de Palamós

• Gambas from Palamós are famous throughout Spain and prized for their flavour and size.  If you have had an opportunity to sample these delicious creatures of the sea, you may understand why people even suck the juice out of the heads and shells, ensuring that they savour every last morsel. With that said encourage your guest to suck their Heads! is the best part!
• The Prawns from Palamós is a crustacean of the species . It presents a very intense red color and it is valued for its fine, firm and tasty meat.
• The Prawn traditionally has been fished in the Palamos coasts and in other coastal towns as by example . Towards 1950 fishermen come from the south of Catalonia and of the Valencian Country they introduced the technology of fish trawling in Palamós and some very important fishing-grounds of shrimp were discovered.Since then it has gained importance in the Comfraria de Pescadors de Palamós (Fishing Confraternity), and nowadays it has achieved renown and recognition

• 6 each 16/20 Shrimp from Palamos.
• Kosher salt

Get these shrimp from sunrice (mmmeditearranean) we negotiate a price on may 2019 of 1.40$ a piece.

• Remove 6 head on Shrimp from cooler.
• Put a good amount of shrimp (3/4 cup) on the plancha and place the shrimp on top. cook for 3 minutes.
• Turn shrimp and cook for another 3 minutes on the other side.
• Remove from plancha and place on a small board with parchement paper on underneeth.
• Serve with a some towelette wipes next to it.

• It's very important that we only have the shrimp we need for service. Is actually very fast to thaw these shrimp if we have to do it during service. These shrimp are extremely delicate and their head get black very fast that's why is so important to thaw them the day we serve them.
• Keep the shrimp in your station covered with ice for a longer shelf-life