|
|
What You Need: |
|
|
1 can (10¾ ounces) condensed chicken broth
8 large cloves garlic, minced
¼ cup chopped parsley
¼ teaspoon cayenne pepper
1 small bay leaf
2 tablespoons olive oil
1½ pounds medium shrimp (31-35 per pound), shelled and deveined
2 tablespoons sauterne or other dry white wine
2 teaspoons lemon juice
2 teaspoons cornstarch
4 cups cooked thin spaghetti
|
|
| |
|
|
How To Cook: |
|
|
1. Pour off ¼ cup broth; set aside.
|
2. Cook garlic, parsley, cayenne and bay leaf in oil in a skillet for a few minutes.
|
3. Add remaining broth, shrimp, wine and lemon juice; bring to a boil.
|
4. Reduce heat, cover and simmer 5 minutes, or until done, stirring occasionally.
|
5. Meanwhile, mix reserved broth and cornstarch; gradually blend into shrimp mixture. Cook, stirring, until thickened.
|
6. Remove bay leaf; toss shrimp mixture with spaghetti.
|
NOTE:
|
Traditionally, gambas are served in small, individual earthenware casseroles as a first course or with spaghetti as a main dish. Either way, is careful not to overcook shrimp.
|
|
|
|
|
|
|
|
|