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Angel Quandt Jepsen
Gamba pintxos with parsley oil
A tasty Spanish recipe. The starter contains the following ingredients: fish, king prawns (raw and unpeeled (frozen 500 g) thawed), smoked bacon ((a 125 g packet), halved), olive oil, fresh parsley (a 30 g) and lemon (in parts).
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Ingredients
Directions
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Peel the shrimps and wrap each shrimp half a slice of bacon.
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Baste 1 or 2 shrimp on a skewer with a lemon part.
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Brush the shrimp thinly with 1 tablespoon of olive oil.
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Grind the parsley with the hand blender or in the small mixing bowl of the food processor with the rest of the oil.
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Season the parsley oil with salt and (freshly ground) pepper.
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Heat the grill pan, grill the shrimp skewers over a high heat until the bacon is brown and crispy and the shrimps are pretty pink.
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This takes about 3-5 minutes.
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Serve the shrimp pintxos hot and drizzle the parsley oil over it..
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Nutrition
375Calories
Sodium0% DV1.175mg
Fat55% DV36g
Protein28% DV14g
Carbs0% DV0g
Fiber16% DV4g
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