Easy to make in a matter of minutes, but still very impressive to prep and widely considered a proper treat whether as a starter or a main course, gambas, which is Spanish for “shrimp”, is usually prepared by a simple sautéing in garlic and olive oil. This recipe seeks to add a twist to the traditional recipe with the addition of a little heat through chili flakes, the tartness of tomato sauce and some texture with carrots, bell peppers and mushrooms—all of which make for a dish that remains true to its Spanish roots, yet is a refreshing change from the usual gambas al ajillo recipe that’s present in many Filipino and Spanish restaurants. Serve this with some buttery garlic bread or rice, and a pitcher of sangria: the bright, clean flavors of this recipe ensure that your tastebuds won’t get tired even after you’ve had that nth spoonful.
- 1/2 kilo shrimp, peeled and deveined
- 3 gloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 250 grams tomato sauce
- 1 tablespoon cornstarch or flour(dissolved in 1 cup water)
- 1 carrot, cut into slices
- 3 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup lemon juice(optional)
- a dash of chili flakes(optional)
- 1/4 cup mushrooms, sliced(optional)
1. In a bowl, marinate shrimp in lemon juice for 15 minutes.
1. In a pan, heat olive oil and saute garlic and onion.
2. Add carrots, mushrooms, and bell pepper then continue sauteing for a minute.
3. Add tomato sauce, chili flakes and dissolved flour then simmer for 3 minutes or until thicken.
4. Add shrimps then season with salt and pepper then cook for 2 minutes or until tender.
5. Transfer to serving plate then serve immediately with garlic rice.
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