Jean-Luc's Flambéed Pastis Shrimp





Let's heat things up in the kitchen. Hello, flambé! 
This is one of my favorite recipes!
And it's fun to make.




Jean-Luc’s Flambéed Pastis Shrimp

Prep time: 15 minutes
Cook time: 10 minutes
Serves 4 to 6
Great for: a dinner party or a healthy summer meal
Wine suggestion: a fruity rosé like a Bandol or a Vin des Sables de Camargue

3 to 4 garlic cloves, minced
5 small shallots, peeled and finely chopped
2-inch piece fresh ginger root, peeled and finely chopped (optional)
24 to 48 uncooked shrimp, skin on (around 6 to 8 for each person)
1/4 cup Pastis*
1/4 cup flat parsley, chopped, for garnish
4 limes, for garnish
Salt and freshly ground black pepper, to taste

In a sauté pan, warm a dash of olive oil over medium-high heat. Add the garlic, shallots, and ginger, cooking until softened and fragrant. Stir in the shrimp, cooking until they begin to turn pink. Add the Pastis and light it with a match. Carefully, shake the pan gently, tossing the shrimp. Once the flame has settled down (if it doesn’t, snuff it out with the cover of large pot), return the pan to low heat. Season with salt and pepper and keep warm until ready to serve.

Garnish with parsley, and serve with steamed rice, mango-avocado salsa and wedges of lime. 

Note: For a lovely (and colorful) presentation, take a small ramekin, a 1/2-cup measuring cup, or a “circle” tool and tightly pack it with rice. Place it upside down on a corner of a plate, tap the top with a wooden spoon, then lift. The rice should be in a tight, well-shaped form. Place the shrimp and mango-avocado salsa around the rice. 

* Can’t get your hands on Pastis, the anise-flavored liqueur? You can always use tequila, rum, absinthe, Ouzo, or Cognac as a tasty substitution. Also, flambée at your own risk!






Bon app! And bisous!




 

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