Flavorful One-Pan Gambas al Ajillo: A French Shrimp Delight
Flavorful One-Pan Gambas al Ajillo: A French Shrimp Delight
Easy & Rich French Shrimp Dish: How to Make Gambas Armoricaines at Home
Celebrating the peak season for jumbo shrimp, I decided to create Gambas Armoricaines, a delightful French shrimp dish. Imagine succulent shrimp swimming in a rich, flavorful sauce, perfect for spooning over steamed rice – a universally loved meal! This recipe is surprisingly simple and delivers restaurant-quality taste.
Ingredients- 12 large shrimp (peeled, deveined)
- 2 servings of cooked rice
- Fresh parsley leaves (finely chopped)
- 1.5 Tbsp minced garlic
- 1/2 medium onion (finely chopped)
- 1/2 shallot (finely chopped)
- 1/2 cup dry white wine (approx. 120ml)
- 75ml tomato sauce (store-bought or homemade)
- 50ml heavy cream
- Cooking oil (olive oil or vegetable oil), generous amount
- 1/2 cup brandy (or cognac, for flavor enhancement, approx. 120ml)
Cooking Instructions
Step 1
Prepare the rice to accompany the Gambas. It’s best served warm.
Step 2
Finely chop the onion and shallot. Mince the garlic (1.5 Tbsp) and chop the fresh parsley leaves.
Step 3
Heat a wide, deep skillet over medium heat and add a generous amount of cooking oil. Add the chopped onion and shallot and sauté for about 3-5 minutes until the onion becomes translucent and softened, releasing its aroma.
Step 4
Add the prepared large shrimp to the skillet. Cook the shrimp for just 1-2 minutes per side until they turn pink and are lightly cooked through. Be careful not to overcook, as they can become tough.
Step 5
Gently push the shrimp to one side of the pan and carefully pour in the 1/2 cup of brandy (or cognac) after turning off the heat. If you are comfortable and able, carefully ignite the brandy using a long lighter or match to burn off the alcohol. Wait until the flames subside. (You can skip flaming if you prefer).
Step 6
Once the flames have completely died down, pour in the 1/2 cup of dry white wine and let it bubble for 1-2 minutes over medium heat to reduce slightly and cook off the alcohol.
Step 7
Pour in the prepared tomato sauce and heavy cream. Stir well to combine all the ingredients, creating a smooth and creamy sauce.
Step 8
Add the minced garlic, a pinch of black pepper, and salt to taste. Stir in the chopped parsley. Reduce the heat to low, cover the skillet, and let the sauce simmer gently for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking. Aim for a sauce that is still slightly liquid, perfect for mixing with rice.
Step 9
Serve the finished Gambas with the warm rice. Mixing the rice into the rich, umami-packed shrimp sauce is incredibly delicious. Enjoy the plump, succulent shrimp and the flavorful sauce!
