Bites Fil Beit: mokabelat el gambari- Shrimp Appetisers , Gambari bel tom we el basal el ahmar –Shrimp with chopped garlic and red onion

Iman Adel Abdel-Fattah
2 Min Read

Bites Fil BeitIngredients:

  • 1/4 kg shrimps, fresh and peeled– gam-ba-ri
  • 10 cloves garlic finely chopped– tom
  • 2 tbsp butter –zeb-da
  • 1 tbsp red onion, chopped– ba-sal ah-mar
  • 1 tbsp curry– ka-ree
  • 1 tbsp cream for cooking –ke-rei-met tab-kh
  • 1 tablespoon lemon juice –‘a-seer la-moon
  • 1 tablespoon olive oil– zeit za-toon
  • Parsely leaves for garnish– ba’-doo-nis
  • Salt and pepper– malh and fel-fel

Directions:

1-      Heat olive oil in a pan

2-      Sauté shrimp until half cooked

3-      Take shrimp out and set aside

4-       Melt butter and then sauté the red onion, then add the garlic and curry.

5-      Add cream and lemon juice to the pan.

6-      Add the shrimp and let the stock reduce to a thick sauce.

7-      Place the shrimp with the reduced sauce into a bowl and top with parsley.

 

Gambari bel katshup wel mostarda –Shrimp with ketchup and mustard sauce

Ingredients:

  • 1/2 kg shrimps, cooked – gam-ba-ri
  • 1 tbsp parsley, for garnish – ba’-doo-nis

 

For The Sauce:

  • 1/2 cup ketchup –kat-shup
  • 2 cloves garlic, minced –toum
  • 1/4 tbsp sugar – su-kar
  • 2 tbsp lemon juice, freshly squeezed–‘a-seer la-moon
  • 1/2 tbsp mustard –mos-tar-da
  • 4 hot sauce, drops –shat-ta
  • salt and pepper – malh and fel-fel

Directions:

1-      In a bowl mix sauce ingredients until well combined.

2-      Cover the bowl and refrigerate for 1 hour.

3-      Pour the sauce in three nice serving bowls.

4-      Place shrimps on the edge of the bowls, leaving the tails to stick out.

5-      Garnish with parsley.

6-       Serve cold.

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