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Gambas épicées grillées, au maïs à la crème fraîche

 

   Si comme moi vous êtes un lover inconditionnel des crevettes, cette recette vous fera sans grimper aux rideaux 🙈😍

 

  Ingrédients : (Pour 2 assiettes)

  • 6 Gambas
  • 3 épis de maïs frais
  • 250ml de crème fraiche liquide
  • Un poivron de taille moyenne
  • Un oignon de taille moyen
  • 2 petites échalotes
  • 5 ou 6 petits piments frais de votre choix
  • Des épices : gingembre, ail, poivre noir, anis, graines de coriandre. (ajoutez ou retirez-en selon vos goûts)
  • Du sel
  • Une cuillerée à café de poudre de crevettes séchées (facultatif)
  • Un citron vert et du persil frais haché pour le dressage

  1. Nettoyez vos gambas et coupez tout ce qui est tentacules ou barbes ou antenne trop longue là (bref vous voyez ce dont je parle 😄 )

  • Mixez ensemble les trois piments, 4 gousses d’ail, ½ càc de poivre noir, ½ càc de graines de coriandre, ½ càc d’anis et du gingembre d’environ la taille de votre pouce (le mien fait environ 4 cm de longueur et 1,5 cm d’épaisseur… à vos équerres 😆) et versez le mélange dans un bol contenant vos gambas préalablement nettoyés. Y rajouter du sel et bien malaxer le tout.

Couvrir et laisser mariner pendant au moins 2 heures.

  • Précuire les épis de maïs les épluchant et en les faisant bouillir pendant une trentaine de minutes (Personnellement je laisse toujours une ou deux couches de feuilles avant la cuisson… je trouve que ça donne un meilleur parfum au maïs). Le temps de cuisson dépendra surtout de la maturité de vos épis. Le mieux serait de vérifier la cuisson toutes les dix minutes jusqu’à ce que les graines commencent par ramollir et arrêter la cuisson.

  • Pendant la cuisson du maïs, découpez l’oignon, le poivron et les échalotes en dés.

Une fois précuis, enlevez le reste des feuilles et de ‘’cheveux’’ du maïs si, comme moi, vous les aviez laissés avant la cuisson. Ensuite découpez-les en de petites rondelles d’environ 2 à 3 cm d’épaisseur.

  • Dans une poêle, faire fondre une noisette de beurre et y faire revenir les oignons et les échalotes 2 minutes avant de rajouter les poivrons. Rajouter ensuite la crème fraiche, la poudre de crevettes séchées et du sel. Laisser frémir quelques minutes et mettez en dernière position les morceaux de maïs. Rajoutez un peu d’eau pour éviter que la sauce ne s’épaississe de trop, couvrez le tout et laisser mijoter sur feu doux pendant une petite dizaine de minutes.

  • L’idéal pour griller les gambas serait un bon feu de charbon de bois (utiliser un four à défaut).

Mettez les gambas sur une grille et faites cuire environ 5 minutes sur chaque côté. Elles doivent être un peu plus ferme (mais pas trop) et prendre un belle couleur rosée.

Si vous êtes arrivés jusqu’ici bah félicitation, votre repas est prêt. Il ne vous reste plus qu’à passer au dressage (cf photo).

Arrosez légèrement les gambas de la sauce crème-fraiche après les avoir disposées.

Vous pouvez accompagner le tout d’une bonne sauce piquante. Bon appétiiiiiiiiiiiiiiiiiiiiiitttttt !!!!

Gambas épicées grillées, au maïs à la crème fraîche
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