{"id":125,"date":"2018-03-04T20:54:26","date_gmt":"2018-03-04T19:54:26","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=125"},"modified":"2019-10-19T15:18:25","modified_gmt":"2019-10-19T13:18:25","slug":"gambas-a-lindienne","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/gambas-a-lindienne\/","title":{"rendered":"Gambas \u00e0 l\u2019indienne"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_582_37\">\n<div class=\"Normal\">\n<p class=\"paragraph_style\"><span style=\"font-size: 1rem;\">pour 4 personnes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<p>Ingr\u00e9dients :<\/p>\n<div class=\"style_SkipStroke_2 shape-with-text flowDefining\">\n<div class=\"text-content style_External_882_889\">\n<div class=\"style\">\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">8 gambas crues (suivant la grosseur)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">1 citron vert<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">1 \u00e9chalote<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">1 cuill\u00e8re \u00e0 potage de gingembre surgel\u00e9 ou frais<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">20 cl de lait de coco<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">1\/2 cuill\u00e8re \u00e0 caf\u00e9 de p\u00e2te de curry rouge<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">1 cuill\u00e8re \u00e0 potage de curry (poudre)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">1\/2 cuill\u00e8re \u00e0 potage de curcuma<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">sel-poivre-huile d\u2019olive<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_5\">coriandre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_7\">Pr\u00e9paration<\/p>\n<p class=\"paragraph_style_4\">Peler et hacher l\u2019\u00e9chalote et le gingembre, les faire blondir<\/p>\n<p class=\"paragraph_style_4\">dans une sauteuse avec l\u2019huile d\u2019olive.<\/p>\n<p class=\"paragraph_style_4\">Ajouter les gambas d\u00e9cortiqu\u00e9es, laisser cuire doucement 1 \u00e0 2 mn de chaque cot\u00e9<\/p>\n<p class=\"paragraph_style_4\">suivant la grosseur. (une trop longue cuisson durcit la chair des crustac\u00e9s).<\/p>\n<p class=\"paragraph_style_4\">Sortir les gambas de la sauteuse et les r\u00e9server<\/p>\n<p class=\"paragraph_style_4\">dans une autre po\u00eale l\u00e9g\u00e9rement huil\u00e9e jusqu\u2019au moment du repas.<\/p>\n<p class=\"paragraph_style_6\">Pr\u00e9paration de la sauce :<\/p>\n<p class=\"paragraph_style_4\">dans un bol, m\u00e9langer : le lait de coco + les curry + le curcuma + sel + poivre.<\/p>\n<p class=\"paragraph_style_4\">10 mn avant de servir, remettre les gambas sur le feu, juste pour qu\u2019elles se r\u00e9chauffent,<\/p>\n<p class=\"paragraph_style_4\">Verser le contenu du bol dans la sauteuse contenant les \u00e9chalotes<\/p>\n<p class=\"paragraph_style_4\">et faire chauffer en remuant constamment avec un fouet.<\/p>\n<p class=\"paragraph_style_4\">Aux premiers bouillons, retirer du feu.<\/p>\n<p class=\"paragraph_style_4\">Napper le fond des assiettes (chaudes) avec la sauce.<\/p>\n<p class=\"paragraph_style_4\">D\u00e9poser au centre les gambas.<\/p>\n<p class=\"paragraph_style_4\">Accompagner de riz et parsemer de quelques feuilles de coriandre.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<p><!--more--><\/p>\n<p><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>pour 4 personnes Ingr\u00e9dients : 8 gambas crues (suivant la grosseur) 1 citron vert 1 \u00e9chalote 1 cuill\u00e8re \u00e0 potage de gingembre surgel\u00e9 ou frais 20 cl de lait de&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/gambas-a-lindienne\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":126,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-crustaces"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=125"}],"version-history":[{"count":4,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/125\/revisions"}],"predecessor-version":[{"id":1467,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/125\/revisions\/1467"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/126"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}