Best Shrimp Flambeed With Pastis Recipes

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FLAMBEED SHRIMP CHIPOTLE TOSTADAS



Flambeed Shrimp Chipotle Tostadas image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 8 tostadas

Number Of Ingredients 15

1/2 cup sour cream
1/4 cup milk
1 tablespoon olive oil
1 teaspoon garlic powder
Pinch salt and coarsely ground black pepper
Pinch salt and coarsely ground black pepper
3 canned chipotle chiles in adobo, plus more if desired
3 tablespoons unsalted butter
2 cloves garlic, minced
1/4 onion, finely chopped
2 pounds peeled large or jumbo shrimp
Salt and coarsely ground black pepper
1/4 cup tequila, for flambeing
8 tostadas
Chopped fresh cilantro, for garnish

Steps:

  • For the spicy chipotle crema: In a blender, add the sour cream, milk, olive oil, garlic powder, salt, pepper and chiles and blend until combined. You can always add more peppers for a hotter sauce. Set aside.
  • For the tostadas: In a large skillet over medium-high heat, melt the butter. Add the garlic and onion and saute until translucent. Season the shrimp with salt and pepper and add to the skillet. Cook until the shrimp start to change to a pinkish tone, 3 to 5 minutes. Add the tequila to the skillet and tilt the skillet slightly over the burner to ignite it. Remove the skillet from the heat and let the flames subside, then return it back to medium-high heat. Add the chipotle crema, bring to a simmer and cook until fully combined and warm, about 2 minutes.
  • Divide the shrimp mixture among the tostadas and sprinkle with the cilantro.

SHRIMP SCAMPI WITH PASTA



Shrimp Scampi with Pasta image

Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.

Provided by JustJen

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
½ cup dry white wine
1 lemon, juiced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
¼ cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste

Steps:

  • Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
  • Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
  • Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 57.5 g, Cholesterol 135.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.9 g, SaturatedFat 6.6 g, Sodium 260 mg, Sugar 1 g

FLAMBEED COD LIVER



Flambeed Cod Liver image

If fresh fish isn't available, use canned Icelandic cod liver instead. This recipe comes from the first lady of Iceland, Dorrit Moussaieff.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 4

1 (1 pound, 5 ounce) piece of cod liver
1 cup orange juice
1/2 cup raisins
1/2 cup Grand Marnier

Steps:

  • Place cod liver in a medium bowl; add orange juice and let stand 10 minutes. Place raisins and Grand Marnier in a small bowl; set aside.
  • Heat a large nonstick skillet over medium-high heat. Drain cod liver and pat dry. Add liver to skillet and cook, turning once, about 1 minute per side. Add raisin mixture to skillet and carefully ignite to flambee. Cook until flame dies out; remove from heat and serve.

SHRIMP FLAMBE



Shrimp Flambe image

Quick, easy, impressive and romantic dinner for two (but can be doubled). For a slightly less fattening dish, omit the cream.

Provided by echo echo

Categories     < 30 Mins

Time 16m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup butter (1 stick)
1 garlic clove, pressed
1 lb raw shrimp, peeled and deveined
1/4 cup brandy
salt
pepper
1/2 cup heavy cream
2 slices toast, cut into points

Steps:

  • In a skillet, melt butter and saute garlic until soft.
  • Add shrimp and cook until they turn pink.
  • Remove from heat, add brandy and flame.
  • Season with salt and pepper to taste.
  • Over low heat, stir in cream to blend until heated through.
  • Serve immediately over toast.

BAKED SHRIMP SCAMPI



Baked Shrimp Scampi image

I've probably been making this recipe since I got it from my Mom in about 1985. I have no idea where she got the recipe from. I've been changing it over the years, and now I call it my own. When we started dating back in 1997, my husband would every now and then order shrimp scampi at a restaurant and always regret it afterwards, saying none of them competed with mine. You can vary the amounts of some of the ingredients, like the cayenne and garlic, to suit your taste. That's what I've done here because we like spicy and garlicky. Yum! Serve over angel hair pasta or any pasta of your choosing.

Provided by WannaBACook

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 8

1 pound large shrimp, peeled and deveined
1 cup unsalted butter
¼ cup white wine
2 tablespoons lemon juice
2 tablespoons dried parsley
1 teaspoon cayenne pepper
2 tablespoons minced garlic
½ cup Italian-seasoned bread crumbs

Steps:

  • Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
  • Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
  • Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
  • When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
  • Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

Nutrition Facts : Calories 573.8 calories, Carbohydrate 13.1 g, Cholesterol 294.6 mg, Fat 47.9 g, Fiber 0.9 g, Protein 21.5 g, SaturatedFat 29.4 g, Sodium 424.3 mg, Sugar 1 g

SHRIMP FLAMBEED WITH PASTIS



Shrimp Flambeed with Pastis image

Shrimp is doused with pastis, a sweet, licorice-flavored French liqueur, and ignited in this showstopping recipe from La Petite Maison chef Alain Allegretti.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

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

Steps:

  • 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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