Noray recipes

Camaflú shrimps

Don’t waste time looking up “camaflú” in the dictionary, get out the air fryer and get to work with this “plataco” of Noray shrimps, as our ambassador David de Jorge would say. With this recipe, the chef pays homage to his father, who taught him a taste for food with an exotic touch.

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How to prepare the recipe of Camaflú shrimps

Ingredients (for 4 people)

24 raw Noray shrimps
Half a peeled mandarin orange
1 tablespoonful of grain mustard
1 pinch of lime juice
1 pinch of lime zest
1 pinch of parsley leaves
1 pinch of mint leaves
1 pinch of basil leaves
1 teaspoon of soy sauce
1 pinch of hot paprika from la Vera
1 dash of hot sauce
50 ml of EVOO
Coarse salt

Elaboration

Place the mandarin slices in the bottom of a bowl and crush them with the tines of a fork.
Add the mustard, stir and add the lemon juice and zest, the herbs crushed in a mortar, the soy, paprika, hot sauce and EVOO.
Put the raw shrimps in the bowl and shake them with your hands so that they soak up the sauce.

FINAL AND PRESENTATION:

Cover the bottom of the air fryer basket with the shrimps, without piling them up so that they all touch the bottom and add a pinch of coarse salt sprinkled on top.
Cook them in the air fryer at 190ºC for 5 minutes.

They are called “camaflú” in memory of my father Jorge, who used to love exotic, oriental and Moorish food and everything that didn’t smell or taste Spanish he would call “camaflú” … What a titan!

Noray recipes

Camaflú shrimps

How to prepare the recipe of Camaflú shrimps

Ingredients (for 4 people)

Elaboration

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