Shrimp Flambe

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#110065

serves/makes:

ready in:
under 30 minutes

ingredients

12 cloves garlic, minced
2 bunches Italian parsley, chopped fine
4 tablespoons extra virgin olive oil
16 large shrimp or prawns, shelled and deveined (size U-12 or under 12 shrimp per pound)
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper
1 cup French cognac

directions

Heat olive oil in saute pan. Add minced garlic and cook for approximately 15 seconds. As soon as the garlic takes on color, add shrimp to pan and toss in oil (you may use tongs, a fork or flip the pan).

Add a handful of chopped parsley, a pinch of salt, pepper and cayenne. Keep tossing until pan appears quite hot and shrimp turn orangey-pink in color.

Remove pan from flame and add cognac. Stand back as the flame will rise 15-16 inches high. Return pan to heat and flambe.

Let sauce reduce for approximately 10 seconds and serve immediately.

This dish is best eaten with a loaf of Italian or French crusty bread (such as ciabatta or pan rustic) and accompanied by a glass of chilled Pinot Grigio or sparkling apple cider.

Recipe Source: Chris Maher, Chef/Owner of Momentitos de la Vida, Taos, New Mexico