Flaming Prawn Recipes

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FLAMING SHRIMP AND GRITS



Flaming Shrimp and Grits image

Provided by Alton Brown

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup grits or coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, grated
1 pound (31/35 count) shrimp, peeled and deveined
2 ounces bourbon whiskey
1/4 teaspoon hot sauce, optional
Kosher salt
Freshly ground black pepper

Steps:

  • For the grits:
  • Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
  • While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
  • Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
  • For the shrimp:
  • Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

FLAMING GARLIC AND WHISKY GAMBAS! (KING PRAWNS - GIANT SHRIMP)



Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp) image

French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) and sauté them in garlic butter.....then add a generous slug of Scotch whisky - set them alight - flambé them for a minute or so...........serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices - maybe with a salad of mixed baby leaves! Sublime...........divine decadence on a platter! I like these - can you tell??! Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments. Tactile eating - so provide plenty of napkins or finger bowls!

Provided by French Tart

Categories     Lunch/Snacks

Time 13m

Yield 3-4 serving(s)

Number Of Ingredients 8

12 raw gambas prawns, shrimp, shell on
4 large garlic cloves, peeled and finely minced
4 ounces butter
2 -4 tablespoons Scotch whisky, to taste
salt
pepper
parsley, finely chopped for garnish
lemon wedge (to garnish)

Steps:

  • Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sauté the garlic for about 1 minute.
  • Add the gambas and turn up the heat - sauté them for about 3- 5 minutes, turning them constantly until they are a vivid pink.
  • Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around - please be VERY careful!
  • As soon as the flames have died down, serve the hot gambas with the garlic and whisky butter, scattering the chopped parsley on top of them. Season lightly with salt and pepper or allow the diners to season them themselves.
  • Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal.
  • Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta.

FLAMBéED SHRIMP WITH TOMATOES, FETA CHEESE, AND OUZO



Flambéed Shrimp With Tomatoes, Feta Cheese, and Ouzo image

Make and share this Flambéed Shrimp With Tomatoes, Feta Cheese, and Ouzo recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Greek

Time 25m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 lbs extra-large shrimp, peeled and deveined (21 to 25 per pound)
salt & fresh ground pepper
1/8 teaspoon sugar
1 medium onion, minced
6 medium garlic cloves, minced or pressed through a garlic press about 2 tablespoons
1 tablespoon minced fresh oregano leaves, or 1/2 teaspoon dried
1/4-1/2 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes, drained with 1/2 cup juice reserved
1/4 cup ouzo
4 ounces feta cheese, crumbled (about 1 cup)
2 tablespoons minced fresh parsley leaves

Steps:

  • Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking. Meanwhile, pat the shrimp dry with paper towels and season with salt, pepper, and sugar. Add half of the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn spotty brown, about 30 seconds. Off the heat, flip the shrimp over, then transfer to a medium bowl and repeat with 1 more tablespoon oil and the remaining shrimp.
  • Add the remaining 2 tablespoons oil, onion, and 1/2 teaspoon salt to the skillet and cook over medium heat until the onion is softened, 5 to 7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the tomatoes and 1/2 cup of their juice and cook until thickened slightly, about 2 minutes.
  • Stir the reserved shrimp and accumulated juices and ouzo into the skillet. Ignite the ouzo and shake the skillet until the flames subside. Sprinkle with the feta and parsley before serving.
  • To flambe on an electric stove, add the ouzo to the pan, wave a lit match over the pan until the ouzo ignites, and then shake the skillet.BE CAREFUL.

SPICY KING PRAWNS



Spicy King Prawns image

This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup extra virgin olive oil
8 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
3 lbs large shrimp, shelled and deveined
salt
1 cup coarsely chopped fresh cilantro or 1 cup flat leaf parsley

Steps:

  • Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
  • Transfer to a platter and serve.

PRAWNS SAMBUCA



Prawns Sambuca image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 ounces olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallots
16 Monterey Bay prawns
3 ounces Chardonnay or dry white wine
2 ounces liquorice liqueur
1/4 cup diced tomatoes
1 tablespoon finely chopped tarragon
Salt and pepper
4 ounces sweet butter
12 ounces linguini, cooked
4 sprigs tarragon
4 chives

Steps:

  • In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;

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  • While continuously whisking, gradually add the grits. Turn the heat to low and cover. Cook until thick and creamy, 15 to 20 minutes, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
  • Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.


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