Gambas is a shrimp dish, which can be classified as an appetizer and a main course. Even though the word gambas is the Spanish for prawns, this dish usually use large sized shrimps and not the gigantic gambas or prawns. This is due to the fact that prawns are much expensive as compared to shrimps.
A hot metal plate or the sizzling plate is used to dish up gambas to make it more appetizing and enticing to feast on. I love gambas not only for its sizzling presentation but also for its flavor. I like it extra spicy so I prefer a lot of chilies to make it feisty hot. Most bars and restos in the Philippines serve sizzling Gambas. However, the shrimps could be small and full of veggies.
INGREDIENTS:
1 kilo medium to large-sized gambas, peeled
2 tablespoon garlic, minced
¼ cup calamansi juice
½ cup green chili, sliced
1 cup red bell pepper, sliced
¼ cup coconut oil
1 large onion, julienned
¼ cup tomato sauce
2 tablespoon hot sauce
Salt and pepper for seasoning
HOW TO PREPARE:
Mix the calamansi juice and shrimp and marinade for 20 to 25 minutes. Heat coconut oil in a frying pan. Put the garlic and stir fry until it is light brown. Put the onions and red bell pepper then simmer until softened. Add the shrimps and simmer for 3 minutes. Then put the salt, pepper then simmer for another minute. Add the tomato sauce, mix then simmer for a couple of minutes. Add hot sauce and simmer for 20 seconds. Turn off the stove then set aside. Prepare the fajita plate and put all the gambas. Garnish with green chilies then serve.
(Source: recetasgratis.net)
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