Nutrition Facts
2 servings
2
Recipe for Flambéed Prawns
No Reviews
Star anise brings an unparalleled elegance to this dish. The result is as refined as it is simple to achieve. Very quickly, the flambéed shrimp became a must for our romantic evenings. For those who are not fans of the anise flavor, fear not; once flambéed, it leaves only a subtle fragrance. The star anise is just there to enhance the aromas and the cream to soften everything.
Ingredients
2 Julienned leek white part
2 Large carrot cut into julienne.
5 Full-fat liquid cream
Salt
Pepper
Directions
1
Shell the prawns, leaving the tail intact, and make a slit along their back to remove the black dorsal vein that would add bitterness.
2
Blanch your julienne (leeks and carrots) in boiling salted water for about 1 minute (adjust depending on the thickness of the carrots), aiming to keep a bit of crunch.
3
Sear your shrimp in a very hot pan with a bit of butter, olive oil, and star anise for about 1 minute, add the anise-flavored spirit while still on high heat, let it heat up for 10 seconds, then flambe carefully. After the flames dissipate, set the shrimp aside on a warm plate, remove the star anise, and reduce the sauce until it becomes syrupy.
4
To finish, deglaze your pan with cream and thicken it by letting it reduce slightly, adjust the seasoning, then serve the prawns on a bed of previously sautéed julienne vegetables (don't be afraid to caramelize the vegetables, it will make it even better) and drizzle with the sauce.
Ingredients
Ingredients
2 Julienned leek white part
2 Large carrot cut into julienne.
5 Full-fat liquid cream
Salt
Pepper
Directions
Directions
1
Shell the prawns, leaving the tail intact, and make a slit along their back to remove the black dorsal vein that would add bitterness.
2
Blanch your julienne (leeks and carrots) in boiling salted water for about 1 minute (adjust depending on the thickness of the carrots), aiming to keep a bit of crunch.
3
Sear your shrimp in a very hot pan with a bit of butter, olive oil, and star anise for about 1 minute, add the anise-flavored spirit while still on high heat, let it heat up for 10 seconds, then flambe carefully. After the flames dissipate, set the shrimp aside on a warm plate, remove the star anise, and reduce the sauce until it becomes syrupy.
4
To finish, deglaze your pan with cream and thicken it by letting it reduce slightly, adjust the seasoning, then serve the prawns on a bed of previously sautéed julienne vegetables (don't be afraid to caramelize the vegetables, it will make it even better) and drizzle with the sauce.
Notes
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jacques_f80
very good very good. The anise and the spirit are very good. The vegetables too, but it is all a bit greasy (maybe I used too much butter for the vegetables). But if served in limited quantity, it is excellent! -
sidonie_d
top!!! A big thank you for this excellent and simple recipe. It is indeed destined to become a must for our romantic dinners. -
Aurelie
Alternative, even simpler Also worth trying, I wasn't familiar with this variant. My suggestion: This recipe, but with shrimp simply flambéed with liquor (pink shrimp, see small grey ones), unpeeled. It's ultra simple, quick, and delicious for an appetizer. -
Gaelle
Delicious This is a delicious recipe, but you really need to be careful with the flame, as it is significant! My suggestion: To enhance the taste of anise, I would have added a bit of anise-flavored liqueur with the cream or drizzled a little over the shrimp. -
Amy
It's not really a nerve... The filament removed from the dorsal side is the digestive tube (more or less filled, hence the black color and the bitter taste it can give...) and not a nerve (the spinal cord is located on the ventral side in invertebrates...). My suggestion: I prefer to replace star anise with powdered cayenne pepper and I don’t add cream... But I’ll keep the anise liqueur!
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