Guys! These sizzling gambas were so delicious, just absolutely amazing, they almost didn’t make it through the photo shoot! I usually take a few dozen pictures for each recipe I post here on the blog but in this case, I hurriedly snapped a couple, hoped for the best and raced back inside the house eager to enjoy my delicious loot with piping-hot steamed rice.
Sizzling gambas is a very easy seafood dish that requires minimal ingredients and readies in no time. Here are a couple things to note for best results.
- Garlic is the heart of this dish but it burns rather quickly. Taking cue from my beef salpicao, I cook the garlic in warm (not hot) oil to allow it to release full flavor before it browns.
- Make sure the shrimps are drained well. You want them to sear nicely and not cook in their own steam. After the initial medium low heat cooking of the aromatics, increase the heat to high. Shrimps cook really fast and they only need a few quick toss on a hot pan to finish soft and tender.
- 1 pound large shrimps, peeled, deveined, leaving tail intact
- 2 tablespoons cold butter
- 1 tablespoon oil
- 1 head garlic, peeled and minced
- 4 Thai chili peppers, stems trimmed and minced
- ½ small red bell pepper, seeded, cored and cut into thin strips
- ½ small green bell pepper, seeded, cored and cut into thin strips
- 2 tablespoons Chinese cooking wine
- ½ cup tomato sauce
- salt and pepper to taste
- ¼ cup Panko bread crumbs
- In a wide pan over medium low heat, add butter and oil. When butter just begins to melt, add garlic and chili peppers. Cook, stirring occasionally, for about 3 to 5 minutes or until garlic lightly browns.
- Increase the heat to high, stirring regularly to prevent garlic from burning. Add bell peppers and cook, stirring regularly, for about 1 to 2 minutes.
- Add shrimps and cook, stirring regularly, for about 2 to 3 minutes or until it begins to change color. Add wine and cook, stirring regularly, for about 1 minute or until wine is almost absorbed. Add tomato sauce and continue to cook, stirring and tossing regularly, for another 2 to 3 minutes or until shrimps are cooked and sauce is thickened. Season with salt to taste. Remove shrimps from pan and transfer onto sizzling plates.
- Add bread crumbs to pan and cook, stirring regularly, for about 1 minute or until lightly browned (the bread crumbs will absorb some of the leftover sauce in the pan). Sprinkle bread crumbs over gambas and serve hot.