Italian
Flambéed Jumbo Shrimp
by Casa Pappagallo · 705K subscribers on YouTube
A vintage recipe for large prawns flambéed with Grand Marnier, creating a rich, aromatic sauce. Served as an elegant appetizer or refined main course.
- Difficulty
- medium
Ingredients
9 items- Jumbo ShrimpLarge prawns
- ButterButter
- Olive OilOlive oil
- GarlicGarlic
- Chili Pepper(optional) — Chili pepper
- SaltSalt
- Liquore (es. Grand Marnier)Liquor (e.g., Grand Marnier, vodka, or brandy)
- Cornstarch(optional) — Cornstarch (optional, to thicken)
- Lime (o Limone)(optional) — Lime or lemon for garnish
Method
- Clean the prawns: use scissors to cut the carapace lengthwise and open it, leaving the tail intact. Repeat on both sides.
- With a small knife, lightly incise the top and remove the intestinal vein. Repeat for all prawns.
- In a pan, add a little butter and a little oil. Turn on the heat and add a clove of garlic (to flavor) and some chili (to taste).
- Once the butter is melted, add the prawns. Cook over high heat for a few minutes, then flip them.
- Season with a pinch of salt.
- Pour the liquor (e.g., Grand Marnier, vodka, or brandy) over the prawns and flambé carefully.
- Once the flame subsides, remove the prawns to prevent overcooking.
- Keep the pan on high heat and reduce the sauce for about a couple of minutes. Optionally, add a tip of cornstarch to thicken.
- Serve the prawns with the sauce, garnished with chili and lime (or lemon) wedges.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
