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Pan-Roasted Gambas with Dried Herbs and Asparagus Recipe
Pan-Roasted Gambas with Dried Herbs and Asparagus
Jacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, France
Flavors of France
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: Under 15 minutes
Difficulty: Easy
Chef's Note
Gambas are Mediterranean prawns.
Elegant and lively Sicilian olive oil, with its fruit and vegetable flavors and hint of salinity, pairs very nicely with the gambas.
Ingredients for 4 servings
- 12 nice gambas (large Shrimp)
- 16 spears of green Asparagus
- 1 tsp. chopped dried herbs
- Equal parts sage, marjoram, savory
- 1 lemon balm leaf
- 4 basil leaves
- 1 sprig of tarragon
- 2 cloves of garlic
- 20 g (4 tsp.) butter
- 3 tbsp. Sicilian olive oil
- A few drops of lemon juice
- 1/2 tsp. turmeric
- Salt and pepper

Preparing the asparagus

  1. Peel the asparagus; cook in boiling salted water (add 30 g / 1 oz. salt per liter of water) for 6 minutes. Remove the asparagus and immerse immediately in ice water for a few seconds; drain and cool.
  2. Cut off the ends of the asparagus so the stalks are equal in length and cut into short pieces.
  3. Place the asparagus pieces into a skillet with 1 tsp. chopped tarragon, 1 tbsp. olive oil, the butter, 50 ml (3 tbsp.) water, a pinch of salt and a grinding of pepper. Bring to a boil and infuse for a minute over high heat. Add a few drops of lemon juice. Remove from the heat and set aside.

Preparing the gambas

  1. Peel the gambas, leaving the heads on; season each one with salt, pepper and a pinch of turmeric.
  2. Heat 2 tbsp. olive oil in a skillet with the two crushed unpeeled cloves of garlic; add the gambas and cook for 2 minutes; turn, sprinkle with the chopped dried herbs, basil and lemon balm and cook 2 minutes longer.
  3. Deglaze the skillet by adding 2 tbsp. water. Add the sauce from the asparagus.

Presentation Arrange the asparagus on a platter or individual plates; place the gambas on top, and spoon on the combined asparagus sauce and gamba pan juices.

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