Shrimp Gambas in Garlic
While staying at my parents' during the holidays, I really enjoyed having giant wild gambas (large shrimp). We would simply sauté them in a lot of garlic and finish the dish with a little curly parsley. The large platter of seafood was a real treat.
The gambas were so sweet and yummy. My mouth waters just thinking about them. We had such a great time and great food while in Paris. Can't wait to go back and get more fresh gambas!
Yields: 8 servings1-½ pounds gambas shrimp, shell on and head on
¼ teaspoon red chili powder
¼ cup olive oil
5 cloves garlic, minced
1 shallot, finely chopped
¼ cup dry sherry
¼ teaspoon white pepper, freshly ground
2 tablespoons curly parsley, chopped
2 tablespoons lemon juice
1 tablespoon salted butter
Rinse the gambas under cold running water and pat dry using a paper towel. Repeat the same procedure for each shrimp. Sprinkle with red chili powder. Toss well.
In a large, heavy-bottom pan, heat the oil for about 1-2 minutes over high heat. Add the garlic and cook until fragrant. Reserve about 2 teaspoons on a small plate.
Add shallot and gambas into the pan, one piece at a time, making sure the pieces aren't overlapping, so they become a nice golden color.
Cook for about 2 minutes until seared on one side. Add a splash of dry sherry, then start stir-frying the gambas for another 2 minutes. Drizzle with lemon juice. Stir well. Sprinkle with white pepper. Turn off the heat, add a little mound of butter, the reserved garlic and 2 teaspoons of parsley. Toss well and transfer to a platter.
Garnish with more parsley.
Serve with a baguette.
You could skip the dry sherry if you don't have any.Published By: on January 13, 2011.