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.
The Martha Stewart Show, January 2011
- 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.
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