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 ½ teaspoons canola oil

  • 8 head-on colossal (U4) shrimp, peeled and deveined

  • cup pastis

  • 1 tablespoon plus 1 ½ teaspoons unsalted butter

  • ½ cup homemade or store-bought low-sodium chicken stock

  • teaspoon fleur de sel

  • ½ teaspoon freshly ground black pepper


  1. Preheat oven to 375.

  2. 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.

  3. 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.

  4. 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.

  5. 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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