Gambas is a shrimp dish that is considered to be both an appetizer and a main dish.
Although the term “Gambas” in Spanish pertain to prawns, this dish often uses medium to large sized shrimps (compared to jumbo and colossal prawns) because of price and quantity reasons.
1/2 kilo shrimps, fresh
1/4 cup margarine or butter
1/2 cup tomato sauce
5 cloves garlic, minced
1 onion, finely chopped
1-2 pcs siling labuyo (red chili pepper)
1 tbsp salt
1 tbsp bread crumbs (optional)
1. Clean and devein the shrimps. (The shrimps may be cooked with or without shells. Set aside.
2. Saute garlic in butter or margarine until light brown. Add chopped onion.
3. Put in shrimps, stirring briskly for 2-3 minutes. Add onion, garlic, salt and siling labuyo. Pour in tomato sauce.
4. Cover the saucepan and continue cooking for another 5 minutes. If desired, add bread crumbs to thicken the sauce.
* Bottled hot sauce may be used instead of siling labuyo.