Shrimp Flambeed with Pastis
Shrimp is doused with pastis, a sweet, licorice-flavored French liqueur, and ignited in this showstopping recipe from La Petite Maison chef Alain Allegretti.
- 1 tablespoon plus 1 1/2 teaspoons canola oil
- 8 head-on colossal (U4) shrimp, peeled and deveined
- 2/3 cup pastis
- 1 tablespoon plus 1 1/2 teaspoons unsalted butter
- 1/2 cup homemade or store-bought low-sodium chicken stock
- 2/3 teaspoon fleur de sel
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 375.
Heat oil in a large ovenproof skillet over high heat. Add shrimp and cook, turning once, until seared on both sides. Transfer to oven and continue cooking until shrimp is opaque, about 3 minutes.
Add pastis to skillet and carefully return to high heat; ignite to flambe. Let cook until flame dies out. Remove shrimp from skillet and set aside.
Drain fat from skillet and add butter and chicken stock. Cook over medium-high heat, whisking to emulsify. Cook until reduced by half, about 1 minute.
Return shrimp to skillet and cook until heated through. Place two shrimp on each of 4 serving plates and drizzle butter mixture around shrimp on plates; season with fleur de sel and pepper and serve immediately.
SourceThe Martha Stewart Show, January 2011
Today's Most Pinned
Braised Brisket with Carrots, Garlic, and Parsnips
Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)
Tomato, Scallion, and Cheddar Frittata
Twice-Baked Butternut Squash
Chocolate Chip Cookie Icebox Cake
Salmon with Brown Sugar and Mustard Glaze