Italian
Gamberoni al Guazzetto
by Casa Pappagallo · 705K subscribers on YouTube
Large prawns cooked in a rich, fragrant tomato-based broth, served with soft polenta. A simple yet delicious Mediterranean seafood dish.
- Difficulty
- easy
Ingredients
13 items- Jumbo ShrimpLarge prawns, cleaned and deveined
- Olive OilExtra virgin olive oil
- White WineDry white wine for deglazing
- CognacFor flambéing the prawns
- OnionRoughly chopped
- CeleryRoughly chopped
- CarrotRoughly chopped
- TomatoesA couple, roughly chopped
- Tomato PasteA pinch
- SaltTo taste
- WaterFor bisque and polenta
- Farina Bianca per Polenta IstantaneaInstant white flour polenta, cooked soft
- ParsleyFresh parsley, chopped for garnish
Method
- Clean the prawns: remove heads, peel off the shell leaving only the tail segment attached. Remove the intestinal vein by making a shallow incision along the back.
- Toast the heads and shells in a pan with a drizzle of olive oil.
- Roughly chop onion, celery, carrot, and a couple of tomatoes.
- Deglaze the toasted shells with white wine. When the alcohol has evaporated, add the chopped vegetables.
- Cover with water, add tomato paste and salt. Simmer for 30-40 minutes to make the bisque (bisc).
- Strain the bisque and set aside.
- Lightly flour the cleaned prawns.
- Heat oil in a wide pan. Fry the prawns quickly, then flambé with cognac.
- Add the bisque and cook until the sauce thickens slightly. Adjust salt.
- Make instant polenta with white flour: bring water to a boil, add salt, and cook the polenta for about 3-4 minutes, keeping it soft.
- Place a layer of polenta in a bowl, arrange the prawns on top, and spoon the guazzetto (broth) over them. Garnish with parsley.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
