• Gilles GB

Gambas with coriander

A little trip to Mexico for this shrimp recipe, for a very simple recipe that can serve as an appetizer for a Mexican meal.

For 4 people, plan:

  • 24 prawns or large raw shrimps,

  • 40 g of butter,

  • 1 clove of garlic,

  • 2 teaspoons of brown sugar,

  • 2 tablespoons of lime juice,

  • 3 tablespoons of chopped fresh coriander,

  • 2 teaspoons of chopped fresh chives,

  • 2 teaspoons of fresh cream.


  • Shell the shrimps, keeping the tails,

  • Heat the butter in a saucepan,

  • Add garlic, sugar, lime juice, coriander, chives and fresh cream,

  • Mix,

  • Add the shrimp,

  • Cook until obtaining a nice pink color,

  • Serve hot or cold.

And to accompany this, in the absence of Tequila, opt for a Bordeaux Supérieur Blanc from Château de Reignac (around 20 €) or a white from Languedoc a Bergerie de L'Hortus blanc from Domaine de L'Hortus (less than 15 €) .

And there you have it for a very simple and fresh Mexican starter, to follow in the next episode a great classic of Tex-Mex cuisine.

See you soon.....

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