Prawns Flambéed in Whisky Recipe
Prawns Flambéed in Whisky
Total time: less than 15 minutes
Difficulty: Easy
For 4 servings

- 3 nice prawns per person
- 40 g (8 tsp.) butter
- 1 shallot
- a pinch of paprika
- 3 or 4 sprigs of flat-leaf parsley
- 50 ml (3 Tbsp.) Glen Deveron 10 year old Whisky, or another single malt
- 2 Tbsp. crème fraîche
- salt and freshly ground pepper
  1. Melt the butter in a skillet and sweat the shallots for one minute.
  2. Gently add the prawns and color them for a few minutes on each side.
  3. Season with salt, 3 grindings of pepper and the paprika. Sprinkle with finely chopped parsley.
  4. Pour the whisky around the prawns and flambé.
  5. When the flames go out, mix in the cream until smooth.
  6. Heat for a few seconds over high heat and serve with fresh green tagliatelle or braised leeks.
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Photo: Getty Images

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