Prawns Provençal
I serve these prawns on a bed of seven grain rice and zucchini spaghetti.
Ingredients
- 16 large prawns (deveined and peeled with the tails left on)
- 1 tablespoon olive oil, extra virgin
- 3 tablespoon butter, cut in small cubes
- 1 tablespoon garlic, minced
- 1 tablespoon shallots, chopped finely
- 1 teaspoon chili flakes
- 1 tablespoon brandy or vermouth, (you can substitute with white wine vinegar or champagne vinegar)
- 2 tablespoons parsley, finely chopped
- 1/2 lemon, cut into wedges for garnish
- 1/2 lemon, zested and juiced
- Salt and Pepper
Instructions
Instructions to Saute Prawns
- In a large sauté pan on medium-high heat add prawns, butter cubes, shallots, chili flakes and garlic. Note: I don't add the butter in the pan to melt first, instead I add the butter prawns and garlic all together. This method will ensure the garlic and prawns will not over brown.
- Once one side of the prawn turns pink in colour, flip the prawns and cook for another couple of minutes.
Flambe with Brandy or Vermouth
- With one hand, remove the pan from the heat and with the other hand, pour in the brandy or vermouth. Quickly bring the pan back to the heat.
- If you have a gas stove, carefully tilt the pan toward the flame and it will flambé automatically.If you have an electric stove, light a match and carefully put the flame close to the pan to allow it to catch fire.
- Let flames dissipate. Warning: be careful for flare-ups and keep your face away from the pan.
- Note: if the pan is not hot enough the brandy will not ignite.
Finish the Prawns
- Sprinkle the parsley and lemon zest over the prawns, season with salt and pepper, drizzle with lemon juice, then transfer to a serving platter. Serve with lemon wedges.
Serving Suggestions
- Serve the prawns with sautéed zucchini spaghetti and seven grain rice.
Notes
This recipe suggests a gas stove to flambé the prawns; but if you have an electric stove, not to worry, you can use a lit match to flambé in the pan.
Tried this recipe?Let us know how it was!