Gambas is just a fancy word for shrimp, garlic and butter. BUT, we all know that sometimes it’s the simple things that are the most difficult to make. I had another shrimp-filled opportunity, so I decided to try to replicate something that I had eaten at this amazing restaurant a few years ago. All I knew initially was that the dish contained shrimp and garlic. So that’s where I started. I bought a bunch of garlic and shrimp, and then from there added a lot of things that I like. What I created was a delicious shellfish creation. So if you like shrimp, scallops and all things delicious, then please follow the recipe and make the below dish as soon as you can.
So please note the recipe below is for a two person serving. So if you would like to serve this dish at an event, please double or triple the amounts. Or if you just are really hungry, then you might also want to double it. Also, you can eat this dish on its own, or accompanying a starch side dish. I ate the shrimp fabulous-ness with rice (because I love everything with rice), but a nice crusty bread would have been great too. So the possibilities are endless!
Gambas, Southern Style
- 1/2 lbs. shrimp, peeled and deveined
- 4 scallops, cleaned
- 1/2 onion, sliced
- 5 cloves garlic, finely chopped
- 4 tbsp. butter
- 1tbsp olive oil
- 2 tsp. paprika
- lemon wedges
- Add olive oil and 2 tbsp. butter to a pan on medium heat. Once the butter melts and blends with the olive oil, add the sliced onion. Mix the onion completely with the butter and olive oil, and cook the onion on medium for about ten minutes. (I know this seems like a long time, but I promise that it is worth it. This will ensure the onions are soft and melt in your mouth.)
- In a separate bowl, mix the shrimp and scallops and season with salt, pepper and 2 tsp. paprika. Set aside.
- Once the onions are soft, then add the garlic. Mix in the garlic and cook for another 3 minutes. Turn the heat to medium-high. Move the onions and garlic to the sides of the pan and add the scallops directly to the pan. Cook for approximately 3 minutes, then add the shrimp to the same pan. Add an addition 2 tbsp. of butter. Ensure the seafood is all placed directly on the bottom of the pan. After approximately five minutes, flip the scallops and the shrimp. Cook for approximately another three minutes on the other side. Fully stir the seafood into the onions and garlic. Season with additional salt, pepper and additional paprika to taste. Squeeze the juice from a wedge of a lemon directly on the shrimp.
- Once the seafood is browned, and the onions and garlic are browned. Remove from heat and immediately serve. Serve with a another lemon wedge.