Lunchbreak: Fresco 21 chef Cameron Grant makes gambas serrano

Fresco 21 Mediterranean Kitchen & Bar
5300 N. River Road

Gambas Serrano

3 each 13/15 shrimp, peeled and deveined
3 thin slices Serrano ham
1 oz Marcona almonds
1 oz roasted red pepper, diced
1 oz grape tomatoes, cut in half
1/4 oz garlic, minced
1 oz white wine
2 oz chicken stock
1/2 oz butter
pinch of cilantro leaves
salt and pepper, to taste

Filed in: Lunchbreak, News

Suggest a correction

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 1,724 other followers