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Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain.They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper.
Al Verte las Flores Lloran is a 1969 flamenco album by Camarón de la Isla and Paco de Lucía.. Officially, the simple descriptive title for five of the first six collaborative albums by these two performers, including this one, was El Camarón de la Isla con la colaboración especial de Paco de Lucía, but each of the five came to be identified by the title of their first track.
Castillo de Arena is a 1977 album, the last in a series of nine albums featuring flamenco guitarist Paco de Lucía and singer Camarón de la Isla.Paco de Lucia's brother Ramón de Algeciras also contributes guitar to the proceedings.
Camaron rebosado is prepared by removing the heads, and sometimes the tails as well, of the shrimp. [5] It is then sliced lengthwise along the back and butterflied, with the vein removed. [ 6 ] [ 7 ] The shrimp is then marinated for a few minutes in a mixture of calamansi juice, salt, black pepper , garlic, and other spices to taste.
La leyenda del tiempo is the tenth album by Spanish flamenco singer Camarón de la Isla, and the first one not to feature his long-time collaborator, guitarist Paco de Lucía. It is regarded as a turning point in the history of flamenco , contributing to the popularization of nuevo flamenco (new flamenco). [ 1 ]
Camarón: When Flamenco Became Legend (Spanish: Camarón: la película) is a 2005 Spanish biopic film directed by Jaime Chávarri from a screenplay by Chávarri and Álvaro del Amo which stars Óscar Jaenada as Camarón de la Isla along with Verónica Sánchez.
José Monje Cruz (5 December 1950 – 2 July 1992), better known by his stage name Camarón de la Isla, was a Spanish Romani flamenco singer. Considered one of the all-time greatest flamenco singers, he was noted for his collaborations with Paco de Lucía and Tomatito, and the three of them were of major importance to the revival of flamenco in the second half of the 20th century.
It is caught for food from the wild. There has been experimental aquaculture of this species. [3] In Chile, the aquaculture production technology has been developed by the research staff of the Aquaculture Department of the Universidad Católica del Norte, trying to enhance cultivation at commercial level, obtaining a sustainable production in order to decrease the pressure on natural populations.