Ensaladilla de gambas
Shrimp salad.
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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Ensaladilla Rusa, the foundation for Ensaladilla de Gambas, has a somewhat debated origin, potentially stemming from the Lucien Olivier salad created in 19th-century Russia. It spread throughout Europe and Latin America, adapting to local ingredients. The addition of shrimp is a Spanish adaptation reflecting the country's coastal culinary traditions.
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Ensaladilla de Gambas is a popular dish in Spain, especially along the coast, often served as a tapa or light meal. It represents the Spanish tradition of utilizing fresh, local ingredients in simple yet flavorful preparations.
Tapas Culture
Ensaladilla de Gambas is a staple of the tapas culture in Spain, enjoyed as a small plate alongside other appetizers and drinks, particularly sherry or chilled white wine.
Regional Variations
While widely enjoyed, the specific ingredients and preparations can vary regionally. Some coastal areas might use different types of seafood, while others may emphasize specific vegetables or seasonings.
Celebratory Occasions
It is often served at family gatherings, parties, and other celebratory occasions as an easy to prepare and crowd pleasing dish.
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The Ensaladilla de Gambas offers a balanced blend of creamy, savory, and slightly sweet flavors, with the shrimp adding a distinct seafood note.
The base flavors come from potatoes, carrots, and peas, which provide a sweet and starchy foundation. Mayonnaise adds a creamy richness and tang. The shrimp introduces a briny, savory flavor that elevates the salad. Olive oil often enhances the overall flavor profile. Some variations include additions like hard-boiled eggs or olives, contributing further complexity.
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Shrimp Quality
Use fresh, high-quality shrimp for the best flavor. Ensure they are properly cleaned and cooked to avoid a rubbery texture.
Vegetable Cooking
Boil the potatoes, carrots, and peas until tender but not mushy. Overcooked vegetables will make the salad less appealing.
Mayonnaise
Use a good quality mayonnaise or homemade aioli. The mayonnaise provides the foundation of the dish. It should be added gradually to achieve the right consistency.
Chill Time
Allow the salad to chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Presentation
Serve chilled, often garnished with extra shrimp or a drizzle of olive oil. Consider piping the ensaladilla for an elegant touch.
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