Gambas with vegetables, tomato, sweet chilli and basil
This prawn and summer vegetables dish, flavoured with all the good things Italy can suggest: tomatoes, aubergines, basil and olives
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Ingredients
Portions:
4
150 g
shrimp, peeled and deveined
50 g
red pepper, diced
70 g
aubergine, diced
50 g
cherry tomatoes, halved
30 g
Taggiasche olives, pitted and halved
2 tbsp
Casa olive oil
1 clove
garlic, minced
100 ml
vegetable stock
0.5 tsp
sweet chili sauce
1 pinch
fine salt
1 pinch
ground white pepper
10 g
fresh basil leaves, torn
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 2 tbsp of Casa olive oil in a large pan over medium heat.
- Add 1 clove of minced garlic and sauté for 1 minute until fragrant.
- Add 150 g of shrimp and cook for 3-4 minutes, turning occasionally, until they are pink and opaque.
- Add 50 g of diced red pepper and 70 g of diced aubergine to the pan, cooking for another 5 minutes until softened.
- Stir in 50 g of halved cherry tomatoes, 30 g of Taggiasche olives, 100 ml of vegetable stock, and 0.5 tsp of sweet chili sauce. Season with 1 pinch of fine salt and 1 pinch of ground white pepper. Simmer for 5-7 minutes until the sauce has slightly thickened.
- Remove from heat and sprinkle with 10 g of torn fresh basil leaves before serving.