Ingredients

The following ingredients have 4 Servings
  • 1 pound large shrimp, peeled, deveined, leaving tail intact
  • 2 tablespoons cold butter
  • 1 tablespoon canola or olive oil
  • 1 head garlic, peeled and minced
  • 4 Thai chili peppers, stems trimmed and minced
  • 1/2 small red bell pepper, seeded, cored and cut into thin strips
  • 1/2 small green bell pepper, seeded, cored and cut into thin strips
  • 2 tablespoons Chinese cooking wine
  • 1/2 cup tomato sauce
  • salt and pepper to taste
  • 1/4 cup Panko bread crumbs

Instruction

  • In a wide pan over medium-low heat, add butter and oil.
  • When butter just begins to melt, add garlic and chili peppers. Cook, stirring occasionally, for about 1 to 2 minutes or until garlic lightly browns.
  • Increase the heat to high, stirring regularly to prevent garlic from burning.
  • Add bell peppers and cook, stirring regularly, until tender-crisp.
  • Add shrimp and cook, stirring regularly, for about 2 to 3 minutes or just until color changes.
  • Add wine and cook, stirring regularly, for about 1 minute or until wine is almost absorbed.
  • Add tomato sauce and continue to cook, stirring and tossing regularly, for another 2 to 3 minutes or until shrimp are cooked and sauce is thickened.
  • Season with salt to taste. Remove shrimp from pan and transfer onto sizzling plates.
  • Add bread crumbs to the pan and cook, stirring regularly, for about 1 minute or until lightly browned (the bread crumbs will absorb some of the leftover sauce in the pan).
  • Sprinkle bread crumbs over gambas and serve hot.