I previously did a post on this but now wanted to include my “official recipe page”
- Shrimp flambéed in Brandy
- An old-fashioned, but very enjoyable way to prepare shrimp. Done in two shakes of a lambstail!
|Servings||Prep Time||Cook Time|
|4 people||8 minutes||5-6 minutes|
- 1 leek, white & light green parts only sliced
- 1.5 Tbsp olive oil
- 2 Tbsp olive oil extra virgin
- 1 Tbsp butter
- 1 lb shrimp unpeeled
- 1-2 garlic cloved minced
- 3 Tbsp Vermouth dry white
- 1/2 tsp thyme dried
- 1 pinch tarragon dried
- 3 Tbsp Brandy warmed
- Toss shrimp with salt & pepper
- Heat olive oil in frying pan and sautée leek for 2-3 minutes. Remove leeks from heat and set aside.
- Heat extra virgin olive oil with the butter on pretty high heat. Add shrimp and toss to cook quickly until they are pink - about 2-3 minutes
- Add garlic and reserved leeks.
- Lower heat and add vermouth to deglaze (scraping the bottom of the pan to get any delicious stuck bits) with a wooden spoon.
- Add thyme and tarragon and allow to reduce for a few seconds
- Sprinkle warmed brandy over the shrimp and, using a long match, set those shrimps on fire! This is what is called flambée.
- Once flames have disappeared, garnish with the parsley and serve with rice and veggie of choice.
The recipe calls for unpeeled shrimp but I peeled them, then tossed them with salt and Pepper - I hate having to peel my shrimp in my plate!
Also, I did not have any regular olive oil so I just used the Extra Virgin in both places