Gamberoni al Guazzetto
(Italian Prawn Stew)
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (Gamberoni) | 600g |
| Peeled Tomatoes (Pomodori pelati) | 400g |
| Water | 200g |
| Brandy | 50g |
| Extra Virgin Olive Oil | 30g |
| Garlic | 1 clove |
| Fresh Chili Pepper | 1 |
| Fresh Parsley | q.b. (to taste) |
| Salt | q.b. (to taste) |
| Black Pepper | q.b. (to taste) |
Instructions
-
Prepare the prawns:
Begin by cleaning the prawns (Gamberoni). Remove the shell but leave the head and tail intact for a more rustic presentation. Arrange the prawns on a large plate, ready for cooking. -
Chop the chili:
Take the fresh chili pepper and slice it thinly. Remove the seeds if you prefer a milder dish, or leave them in for a spicier kick. -
Sauté the garlic:
Heat the extra virgin olive oil in a large pan over medium heat. Once the oil is hot, add the whole garlic clove, slightly crushed to release its aroma, and sauté until fragrant. Be careful not to burn it. -
Cook the prawns:
Add the prawns to the pan, making sure they’re placed in a single layer without overlapping. Sauté the prawns for about 1 minute on each side, or until they turn a light pink. This will ensure a good sear and flavor. -
Flambé with brandy:
Once the prawns are nicely browned, pour in the brandy. Carefully tilt the pan towards the flame to ignite the alcohol (this will flambé the brandy). Let the flames subside naturally, ensuring the prawns absorb the brandy’s rich flavor. -
Add the tomatoes:
Add the peeled tomatoes to the pan, breaking them up with a spoon as they begin to cook. The tomatoes will form the base of the sauce, so ensure they’re well incorporated with the prawns. If needed, add the water to thin the sauce to your desired consistency. -
Season and simmer:
Season the dish with salt and freshly ground black pepper to taste. Cover the pan with a lid and let the dish simmer for around 10 minutes. During this time, press down on the tomatoes with a fork to release their juices and thicken the sauce. -
Finish with fresh parsley:
While the dish simmers, wash and dry the fresh parsley. Chop it finely and set it aside. Once the prawns are cooked through and the sauce has thickened, remove the pan from the heat. Stir in the freshly chopped parsley, allowing it to infuse the dish with freshness and color. -
Serve and enjoy:
Serve the Gamberoni al Guazzetto hot, making sure to spoon plenty of the flavorful tomato sauce over the prawns. This dish pairs beautifully with crusty bread or a light pasta to soak up the rich sauce.
Tip: For an extra kick, you can also sprinkle a little extra chili on top just before serving for added spice.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~35g |
| Fat | ~18g |
| Carbohydrates | ~10g |
| Fiber | ~2g |
| Sugar | ~5g |
| Sodium | ~500mg |
This Gamberoni al Guazzetto recipe, a beloved Italian dish, brings the sea to your table with its tender prawns, rich tomato sauce, and aromatic seasoning. The flambéed brandy adds a depth of flavor, and the fresh parsley at the end gives a fragrant finish that will have you reaching for seconds. Whether enjoyed with crusty bread or pasta, this dish is perfect for a cozy family dinner or an elegant weekend meal.
Bon appétit!
