Prawns with whiskey: appetizer recipe

I have prepared this recipe for whiskey prawns several times since I discovered it and I always like all my diners a lot. This time I have made a little more sauce than indicated in the recipe and I have frozen it, I think it will be great with a grilled fish.

If this is the first time you have flambéed a dish, remember to read our tips for tipsy recipes with alcohol and also turn off the extractor hood at the moment you light the fire, so that the flame is not extremely fanned.


For 4 people
  • Frozen prawns, unpeeled 1 kg
  • Grated tomato 4
  • Garlic clove 2
  • Shallot 3
  • Little onion 1
  • Whiskey 1/2 glass
  • Brandy a splash
  • Cayenne 1
  • Liquid cream to cook a jet
  • Sugar a pinch
  • Extra virgin olive oil
  • Salt
  • Ground black pepper

How to make prawns with whiskey

Difficulty: easy
  • Total time 1 h 15 m
  • Elaboration 1 h 15 m

With enough time we let the prawns defrost. Then we peel them, reserve the tails and cook the heads and skins in a saucepan with a little water and salt. Drain and reserve.

In a frying pan, fry the finely chopped onion, the garlic and the prawn heads and skins with a little oil. Add a stream of cognac and flambé. When the flame goes out, add a little water after cooking the prawns.

Crush the heads and skins with a turmix, pass them through a Chinese strainer and set aside. Fry the chopped shallots in a little oil with a little salt until they are transparent. Add the whiskey and the grated tomato and reduce.

Incorporate the reduction of the skins and prawn heads. Add salt, sugar, pepper and cayenne to taste. Add the prawns and cook for 4 to 5 minutes. Let it marinate for half an hour before serving. At the last moment heat the cream and add.

With what to accompany the prawns to the whiskey

If you can, I advise you to prepare this recipe for prawns with whiskey in advance. If this dish is left to rest, the flavors settle and intensify and the end result is delicious. Then, just heat the recipe a little over low heat so it doesn't burn. Remember to accompany it with bread, you will not want to leave a drop of sauce.

Tags:  Vegetables And Legumes Meats And Birds Fish 

Interesting Articles