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Recipe : **** Pan-Roasted Gambas With Dried Herbs And Asparagus

Pan-Roasted Gambas With Dried Herbs And Asparagus
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
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.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 12 nice gambas (large shrimp)
  • 16 spears of green asparagus
  • 1 teaspoon chopped dried herbs
  • equal parts sage, marjoram, savory
  • 1 lemon balm leaf
  • 4 basil leaves
  • 1 sprig of tarragon
  • 2 cloves of garlic
  • 3 tablespoons sicilian olive oil
  • a few drops of lemon juice
  • ½ teaspoons turmeric
  • salt and pepper
  • 20 g butter

  • Recipe preparation steps

  • 1
    Preparing the asparagus: Peel the asparagus; cook in boiling salted water (add 30 g
  • 2
    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. Cut off the ends of the asparagus so the stalks are equal in length and cut into short pieces. Place the asparagus pieces into a skillet with 1 teaspoon chopped tarragon, 1 tablespoon olive oil, the butter, 50 ml (3 tablespoons) 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.
  • 3
    Preparing the gambas: Peel the gambas, leaving the heads on; season each one with salt, pepper and a pinch of turmeric. Heat 2 tablespoons 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. Deglaze the skillet by adding 2 tablespoons 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.
  • Ready !