{"id":536,"date":"2010-09-29T15:53:02","date_gmt":"2010-09-29T13:53:02","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=536"},"modified":"2019-10-19T14:59:38","modified_gmt":"2019-10-19T12:59:38","slug":"gratin-de-gambas","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/gratin-de-gambas\/","title":{"rendered":"Gratin de gambas"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">24 ou 32 gambas<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3 grosses \u00e9chalotes \u00e9minc\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">persil, huile, beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 bo\u00eete de tomates concass\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 petite bo\u00eete de concentr\u00e9 de tomates<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">5 cl de cognac<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 verres de vin blanc sec<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50 cl de cr\u00e8me liquide + 25 cl<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel, poivre, piment<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 carottes, 1 poireau, 1 morceau de c\u00e9leri<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_4\">La veille, sortir les gambas du cong\u00e9lateur et les faire d\u00e9congeler doucement dans le frigo.<\/p>\n<p class=\"paragraph_style_4\">D\u00e9cortiquer les gambas en gardant les t\u00eates et les carapaces. Faire chauffer, dans une sauteuse 3 cuill\u00e8res d\u2019huile, y faire revenir les carapaces. Ajouter les \u00e9chalotes, l\u2019ail, le persil, sel, poivre, piment, cognac, les tomates, les concentr\u00e9s, le vin et 50 cl de cr\u00e8me.<\/p>\n<p class=\"paragraph_style_4\">Bien remuer et laisser cuire doucement 45 mn. Passer. R\u00e9server.<\/p>\n<p class=\"paragraph_style_4\">Mettre \u00e0 fondre, dans une sauteuse, 50 g de beurre. Ajouter les carottes, c\u00e9leri, poireau en Julienne. Remuer. Ajouter un verre d\u2019eau + sel. Cuire 15 mn. R\u00e9server.<\/p>\n<p class=\"paragraph_style_4\">Battre 25 cl de cr\u00e8me pour obtenir une cr\u00e8me fouett\u00e9e. Faire cuire les gambas dans un peu d\u2019huile pendant 5 mn en les retournant. Mettre au fond de 8 coupelles ou assiettes creuses, un peu de l\u00e9gumes, poser dessus les gambas. Ajouter la cr\u00e8me fouett\u00e9e \u00e0 la sauce. Verser cette sauce sur les gambas.<\/p>\n<p class=\"paragraph_style_1\">Au moment de servir, passer les coupelles sous le gril du four pour gratiner.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 24 ou 32 gambas 3 grosses \u00e9chalotes \u00e9minc\u00e9es persil, huile, beurre 1 bo\u00eete de tomates concass\u00e9es 1 petite bo\u00eete de concentr\u00e9 de tomates 5 cl&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/gratin-de-gambas\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-536","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\/536","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=536"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/536\/revisions"}],"predecessor-version":[{"id":1442,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/536\/revisions\/1442"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}