Flaming Prawn Recipes

Steps:

• Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sauté the garlic for about 1 minute.
• Add the gambas and turn up the heat - sauté them for about 3- 5 minutes, turning them constantly until they are a vivid pink.
• Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around - please be VERY careful!
• As soon as the flames have died down, serve the hot gambas with the garlic and whisky butter, scattering the chopped parsley on top of them. Season lightly with salt and pepper or allow the diners to season them themselves.
• Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal.
• Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta.

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Steps:

• Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
• Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.

Steps:

• In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;

Steps:

• For the grits:
• Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
• While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
• Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
• For the shrimp:
• Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

Steps:

• In a skillet, melt butter and saute garlic until soft.
• Add shrimp and cook until they turn pink.
• Remove from heat, add brandy and flame.
• Season with salt and pepper to taste.
• Over low heat, stir in cream to blend until heated through.
• Serve immediately over toast.

Steps:

• 1. Cut each shrimp lengthwise through the belly almost all the way through to the back shell and devein. Spread the halves open but leave attached and in the shell. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the vinegar marinade.2. Combine the vinegar, apricot nectar, and lemon juice in a nonreactive baking dish large enough to hold the shrimp in one layer. Add the shrimp, cut side down, and let marinate, at room temperature, for 15 minutes.3. Meanwhile, prepare the yogurt marinade: Combine the yogurt, cayenne, garlic, ginger, cloves, and salt in a large nonreactive bowl and whisk to blend. Add the shrimp, turning to coat, then cover and let marinate, in the refrigerator, for 1 hour.4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Remove the shrimp from the marinade, discarding the marinade, and arrange the shrimp, cut sides down, on the hot grate. Grill for 2 minutes, then turn, using tongs, and grill until nicely browned on the outside and firm and pink inside, 2 to 4 minutes more. Brush the shrimp once or twice with the melted butter as they cook.6. Transfer the shrimp to a platter. Make sure the area is clear of flammable material and that no one is standing too close. Roll back your sleeves and tie back your hair if necessary. Gently warm the rum, over very low heat, in a small saucepan do not let it boil or even get hot. Remove the pan from the heat and, averting your face and using a long match, ignite the rum. Very carefully pour it over the shrimp and serve immediately.Serves 4Note: Lobster tails also work well in this recipe. Prepare 4 lobster tails as directed for the shrimp in step 1 and marinate as directed, first in the vinegar mixture and then in the yogurt. Grill as directed, 6 to 8 minutes per side.