Camarão Crocante
Crispy Shrimp.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Portugal's extensive coastline and maritime history have deeply influenced its cuisine, with seafood playing a central role. The simple act of frying seafood to achieve a crispy texture likely developed organically as a way to preserve and enhance flavor.
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Crispy shrimp, while simple, is deeply ingrained in Portuguese culinary culture as a popular appetizer (petisco) often enjoyed at restaurants, bars, and family gatherings. It represents the Portuguese love of fresh, uncomplicated seafood dishes.
Petiscos Culture
Camarão Crocante is often served as a 'petisco,' which is the Portuguese equivalent of Spanish tapas. This reflects a social dining style where small plates are shared among friends and family.
Coastal Influence
The dish highlights Portugal's close relationship with the sea. Fresh seafood is highly valued and prepared in ways that emphasize its natural flavors.
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Camarão Crocante offers a delightful blend of savory, salty, and crispy textures. The natural sweetness of the shrimp is enhanced by the frying process, often complemented by simple seasonings.
The primary flavor profile revolves around the fresh, briny taste of shrimp. Common seasonings include salt, pepper, garlic powder, and paprika. The crispy texture comes from a coating of flour (often wheat flour or cornstarch) and deep frying in oil, resulting in a golden-brown crust.
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Dry the Shrimp Thoroughly
Before coating the shrimp, pat them dry with paper towels. This removes excess moisture, allowing the flour to adhere better and create a crispier crust.
Use the Right Oil Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) for even cooking and crisping. If the oil is too cool, the shrimp will absorb too much oil and become soggy. If it's too hot, they'll burn on the outside before cooking through.
Don't Overcrowd the Pan
Fry the shrimp in batches to avoid lowering the oil temperature. Overcrowding will result in uneven cooking and less crispy shrimp.
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