Food & Cooking Recipes Appetizers Shrimp Flambeed with Pastis 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 20, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Shrimp is doused with pastis, a sweet, licorice-flavored French liqueur, and ignited in this showstopping recipe from La Petite Maison chef Alain Allegretti. Ingredients 1 tablespoon plus 1 ½ teaspoons canola oil 8 head-on colossal (U4) shrimp, peeled and deveined ⅔ cup pastis 1 tablespoon plus 1 ½ teaspoons unsalted butter ½ cup homemade or store-bought low-sodium chicken stock ⅔ teaspoon fleur de sel ½ teaspoon freshly ground black pepper Directions 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. Rate it Print