500 g di gamberi, 1 cipolla rossa di Tropea, olio, curry, Cointreau, sale, pepe, erba cipollina.
Di solito lascio i gamberi con il loro guscio, se preferisci usali sgusciati.
Metti la cipolla a fettine in poco olio e fai soffriggere, tuffaci i gamberi facendoli rosolare bene.
A questo punto mettici mezza tazzina da caffè di liquore, lascia evaporare e aggiungi sale, pepe e curry. Mescola a fuoco vivo e infine aggiungi un po' di erba cipollina (se fresca è più saporita...)
Un bicchiere di Gewurztraminer fresco con questi gamberi...
The recipe is quick to do, the taste is strong, and if you find fresh big shrimp in a good fish shop the result will be more...
500 g of shrimp, 1 red onion of Tropea, Extravergine oil, curry, Cointreau, salt, pepper, chives.
Usually I let the bark to the shrimp, if you prefer you can shell them.
Put the slice of the onion in a few oil and let it fry, plunge in the shrimp and brown very well.
Now add a half of a little cup of Cointreau, let it vanish and add salt, pepper and curry.
Mix on a naked flame and add a little bit of chives (if it's fresh is more tasty...)
One glass of fresh Gewurztraminer with these shrimp...
