Shrimp Flambe Recipes

SHRIMP FLAMBEED WITH PASTIS

Steps:

• Preheat oven to 375.
• Heat oil in a large ovenproof skillet over high heat. Add shrimp and cook, turning once, until seared on both sides. Transfer to oven and continue cooking until shrimp is opaque, about 3 minutes.
• Add pastis to skillet and carefully return to high heat; ignite to flambe. Let cook until flame dies out. Remove shrimp from skillet and set aside.
• Drain fat from skillet and add butter and chicken stock. Cook over medium-high heat, whisking to emulsify. Cook until reduced by half, about 1 minute.
• Return shrimp to skillet and cook until heated through. Place two shrimp on each of 4 serving plates and drizzle butter mixture around shrimp on plates; season with fleur de sel and pepper and serve immediately.

SHRIMP FLAMBE

Steps:

• In a skillet, melt butter and saute garlic until soft.
• Add shrimp and cook until they turn pink.
• Remove from heat, add brandy and flame.
• Season with salt and pepper to taste.
• Over low heat, stir in cream to blend until heated through.
• Serve immediately over toast.

CAJUN SHRIMP FLAMBE

Steps:

• Heat olive oil in a large skillet.
• Add shrimp.
• Cook 1 minute on each side, then add garlic and onion, stirring continuously for 1 minute.
• Add tequila and cilatro and flambe until flame subsides.
• Add cream and turn heat down to medium-low.
• Add cajun seasoning.
• Stir, then take shrimp out and set aside while sauce thickens.
• Check sauce for flavor, and add salt and pepper to taste.
• Place shrimp in a baking dish.
• Cover with sauce then top with cheese.
• Place in 350 degree oven until cheese is bubbly.
• Approx 5 minutes.
• Garnish with whole cilantro leave if desired and serve immediately.

BOURBON SHRIMP FLAMBé RECIPE

Steps:

• Melt 2 ounces butter in a long-handled frying pan over medium heat. Add 1 pound peeled and deveined shrimp and sauté for 1 minute.
• Remove from burner and carefully add 1/4 cup bourbon to the pan. Ignite with a long fireplace match and return to heat. Shake until flames burn down and go out. Remove the shrimp with a slotted spoon and keep warm.
• Add 1/4 cup heavy cream and 1 medium diced tomato to the pan. Boil and reduce until thickened, then add 1 tablespoon fresh lemon juice. Season to taste with salt and pepper.
• Return shrimp to the pan and gently reheat only until warmed through. Do not overcook or the shrimp will become tough.
• Sprinkle with 1/4 cup minced chives and toasted pecans, if using. Serve with a side of rice.

BOURBON SHRIMP FLAMBE

Steps:

• melt butter in skillet.
• add shrimp, cook for 1 minute.
• add bourbon.
• with a long match ignite and shake pan until flames die down-be careful.
• remove shrimp to a warm platter.
• add cream and tomato paste to pan.
• bring to a boil and reduce until thickened.
• add lemon juice, salt, pepper.
• return shrimp to pan.
• add chives.
• garnish with pecans if desired.
• serve over wild rice.

CARIBBEAN SHRIMP IN LIME SAUCE, FLAMBEED WITH RUM

Steps:

• Season shrimp with salt and pepper.
• In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
• Add rum and flambe shrimp.
• Add lime juice and simmer about 1 minute.
• Remove shrimp from pan and set aside.
• Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
• Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
• Return shrimp to pan until heated through.
• Do not allow sauce to boil.
• Adjust seasoning, if necessary.
• Garnish with coriander and red pepper.