Verdure Kitchen + Cocktails Pineapple Zesty Gambas Recipe

If you need to add a little zest to your diet, this recipe from Verdure Kitchen + Cocktails is the perfect addition.

Chef Jean-Louis Sangare’s Verdure Kitchen & Cocktails opened in Atlanta’s Morningside neighborhood last summer, its menu combining Western and African ingredients, spices and cooking methods. These gambas will make a delicious appetizer for your next hosting gig.

Check out the full recipe below.

Verdure Kitchen + Cocktails Zesty Pineapple Gambas Recipe:

Ingredients:

• 4 pcs Tiger Shrimps (size 8/12)
• 6 pcs Heirloom Cherry tomatoes halved
• 1 inch sliced avocado
• 2 oz 1 inch diced Red onion
• 8 pcs 2 inches diced pineapple
• 32 oz Pineapple Juice
• 4 pcs peeled garlic
• 1 pc bay leaf
• 1 branch of rosemary
• 2 pinch of red pepper flakes
• 1 tsp cornstarch
• 6 oz water
• 2 branches fresh cilantro
• 1 Grated lemon zest
• Salt and black pepper for the taste

Directions:

1. In a sauce pot reduce the pineapple juice with garlic, bay leaf, rosemary, and pepper flakes. Reduce it to 2 cups of fluid and blend it in the food processor.
2. Mix the cornstach with the water and then add it with the pineapple juice and cook the mixture for 5 minutes on low fire.
3. Then add the lemon zest to it and keep it aside.
4. Sauté the the shrimp in the pan on high heat until they get red. Add to it the pineapple and the red onion and after one minute, pour in 6 ounces of the pineapple sauce in it. 
5. Cook it for 1 minute and add halved cherry tomato and serve it. Garnish it with avocado and cilantro or micro cilantro.