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.
Shell the prawns, leaving the tail intact, and make a slit along their back to remove the black dorsal vein that would add bitterness.
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.
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.
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.
0 servings
2
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