Gamberi Limone Recipe
sautéed Madagascar prawns in a lemon white wine sauce
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Ingredients
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Gamberi
Lemon white wine sauce
To serve (optional)
Method
Gamberi
Prep prawns
Pat prawns dry with paper towels to remove surface moisture. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If you want a light crust, toss prawns lightly in 2 tbs flour and shake off excess.
Sear prawns
Heat a large sauté pan over medium-high heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers (about 30–45 seconds), add prawns in a single layer without crowding. Sear 1.5–2 minutes per side until pink and just cooked through with a light golden edge. Remove prawns to a warm plate and tent with foil. Do not fully cook through; they will finish in the sauce.
Lemon white wine sauce
Sweat aromatics
Reduce heat to medium. In the same pan (do not clean) add the finely minced shallot and sauté in the residual oil/butter for 1.5–2 minutes until translucent and fragrant. Add the minced garlic and red pepper flakes and cook 30–45 seconds more, stirring so garlic doesn't brown.
Deglaze
Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce by about half (2–3 minutes).
Build sauce
Add 1/4 cup chicken or seafood stock and 3 tbs fresh lemon juice. Stir to combine and simmer gently for 1–2 minutes. If using, add 2 tbs heavy cream now and cook another 1 minute to integrate. Zest 1 tsp lemon and add to the pan.
Finish with butter and seasoning
Lower heat to low. Whisk in the 2 tbs cold cubed unsalted butter a few pieces at a time to emulsify the sauce (beurre monté), creating a glossy finish. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp pepper, adding more lemon juice if desired for brightness.
Plate
Arrange prawns and sauce on warmed plates or a shallow serving dish. Spoon extra sauce over top and garnish with additional lemon zest and parsley or microgreens if desired. Serve immediately with toasted baguette slices to soak up the sauce.