Shrimps flambéed in parsley sauce

Bleu de Mer Rosé brings a fruity freshness that balances the rich flavors of butter and parsley. Notes of lemon and whisky enhance the wine's acidity, creating a perfect harmony with this elegant dish.

Enjoy your meal!

All recipes
Main courses -
Medium -
25 Mins

Ingredients

Serves 4

For the prawns flambéed in parsley :

  • 500 g peeled raw shrimp (with tails for an attractive presentation)
  • 30 g butter
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 1 bunch fresh flat-leaf parsley
  • 4 cl Blended Scotch Whisky
  • 1 lemon (juice and zest)
  • 1 pinch salt
  • 1 pinch black pepper or Espelette pepper

Accompanying (optional) :

  • Toast or basmati rice
  • A few salad leaves or arugula for freshness

Prevention - Disclaimer

People with allergies or specific dietary restrictions should check that the ingredients listed in this recipe comply with their dietary restrictions. Bleu de Mer cannot be held responsible for

@bleudemer_wine

Culinary escapade: experience an explosion of flavors with our flambéed shrimp en persillades! 🍤🔥 When fire and sea meet: discover how to sublimate these crustaceans in a simple, gourmet way. Flambéed shrimps en persillade are perfect as an appetizer, main course or aperitif, and they go very well with a Rosé Bleu de Mer. *Alcohol abuse is dangerous for your health. Drink in moderation bleudemer frenchwine foodwine vinrosé summer winetasting crevette persillade

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Preparation of the Shrimps en Persillade Flambées

1. Prepare ingredients:

  1. Peel the shrimps if you haven't already done so, leaving the tails on for a better grip when tasting. Rinse quickly under cold running water and pat dry with paper towels.
  2. Peel and finely chop the garlic. Wash, dry and chop the parsley. Mix the garlic and parsley to create a persillade.
  3. Remove the zest from the lemon and squeeze out the juice. Set aside.

2. Cook the shrimp :

  1. Heat the olive oil and butter in a large frying pan over medium heat. When the mixture begins to foam, add the shrimp in a single layer.
  2. Cook for 1-2 minutes on each side, until pink and lightly browned.

3. Add the parsley:

  1. Reduce heat to low. Add the parsley (chopped garlic and parsley) to the pan.
  2. Mix well to coat the shrimps, taking care not to burn the garlic.

4. Flambe au whisky :

  1. Temporarily remove the pan from the heat (for safety) and pour the Blended Scotch Whisky over the shrimps.
  2. Return the pan to the heat and, carefully, use a match or lighter to flambé the whisky. Tilt the pan slightly to activate the flame if necessary. Allow the alcohol to evaporate (a few seconds).

5. Finishing the dish :

  1. Add the lemon juice to the pan, stir well, then turn off the heat.
  2. Season with salt and a pinch of Espelette pepper or black pepper.

 

 

Presentation tips and ideas

  • On a plate: Arrange the shrimp in a circle on a plate with a bed of arugula seasoned with a drizzle of olive oil and lemon juice. Sprinkle with lemon zest for a touch of visual freshness.
  • Serving suggestions: Serve the shrimp directly in a cast-iron frying pan or casserole dish, with slices of toasted bread to accompany the sauce.
  • With a side dish: Pair shrimp with fragrant basmati rice or pan-fried Mediterranean vegetables.