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Bernard’s advice:
to flambé, I pour the cold alcohol directly into the pan then flambé! But to each his own!
The photos do not do justice to this exquisite dish! Here is Nadine’s recipe for Gambas flambé A quick, simple and above all delicious recipe. The touch of originality of this recipe is that Nadine flambéed her gambas with Port wine. And the result is surprising! A little sweetness that goes well with garlic, onion and parsley and that ideally highlights the subtle taste of these shellfish.
Recipe of “gambas flambées de Nadine” for 4 persons:
-20 large prawns
-4 or 5 cloves of garlic
-1/2 bunch parsley, finely chopped
-1 onion
-40g of salted butter
-10cl of port wine
-salt pepper
Start by peeling the garlic and onion. Cut onion into pieces and garlic into slices.
Put the butter on moderate heat. When it browns, add the garlic.
Let the garlic color slightly and develop its flavor. Add onion and parsley.
Mix well and place the prawns (without the head but with their shells) on the bed of garlic, onion and parsley.
Increase the heat slightly. Turn the prawns over to cook the other side.
Heat the port wine in a small saucepan.
Flambé the port wine and pour it over the prawns.
Bernard’s advice:
to flambé, I pour the cold alcohol directly into the pan then flambé! But to each his own!
Stir well to melt the juices in the bottom of the pan.
Serve the prawns immediately as is or with rice!
