Sizzling Gambus
Sizzling gambus has it’s roots from Spanish tapas bars. With Spain being a major culinary influence on the Philippines, this spicy, garlicky shrimp is the perfect appetizer or even a main course that will make many a belly happy. The shrimp is served on a hot cast iron skillet or plate topped with panko breadcrumbs, giving the shrimp a nice balance in textures.
Equipment
- cast iron plate or skillet
Ingredients
- 1 lb 16/20 ct shrimp peeled and deveined; tail intact
- 2 tbsp butter
- 1 tbsp olive oil
- 1 head garlic peeled and minced
- 4 Thai chilies finely chopped
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 2 tbsp shaoxing cooking wine
- 1/2 cup tomato sauce
- salt and pepper to taste
- 1/4 cup panko breadcrumbs
Instructions
- Melt the butter in a sauté pan. Add the oil. Sauté the garlic and chilies for 2 minutes over medium high heat.
- Addin the bell peppers. Cook for 3 minutes.
- Add in the shrimp. Cook for 2 minutes.
- Pour in the cooking wine and cook for 1 minute.
- Add in the tomato sauce and cook for 2 more minutes.
- Transfer the shrimp to a hot cast iron skillet.
