Entrée – Seafood Gamberetti à la Crèma

Gamberetti à la Crèma

This recipe was featured on
"You're the Chef" episode #306.

Outstanding. Will make it and <a href='../bios.htm#Tom' class='plain'>Tom</a> won't get a bite.Outstanding. Will make it and Tom won't get a bite.

4.29 out of 5 (7 ratings)

Yield: two portions


  • 12 each large shrimp, raw, tail shell, feet shell and sand vein removed
  • 1 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 c. clarified butter or whole butter
  • 1/4 c. brandy
  • 1/2 c. heavy cream
  • 1/2 c. crumbled Gorgonzola cheese (Italian blue-veined cheese)
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. fresh marjoram or parsley, chopped
  • as needed salt
  • as needed pepper


  1. Combine the flour, salt and pepper. Dredge the shrimp in the seasoned flour and shake off the excess.
  2. Using a large sauté pan over high heat, add the butter. When it begins to froth, add the shrimp all at once. Make sure that they are not touching each other. Lower the heat to medium and cook the shrimp on both sides until they are pink and light golden brown (this takes about 2 minutes).
  3. Remove the pan from the heat, add the brandy, and return to the heat. If you are using a gas stove, the brandy will ignite and burn briefly as the alcohol burns off. If you are using electric and want to see the flame, you will need to light it with a match. The alcohol will dissipate after about 30 seconds.
  4. Add the cream and cook for about 1 minute or until it begins to just thicken. Add the cheese and the herbs and stir until they melt and the sauce appears to be smooth and coating the shrimp.
  5. Serve the shrimp in the sauce over your favorite rice or pasta.

Cooking Keys