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Le Chaudron recipe
Gambas flambées au pastis
Pastis-flambéed prawns
⏱ 25 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
20whole shrimp
50 ml (3½ tbsp)pastis
4 clovesgarlic, chopped
60 g (2 oz)butter
1bunch flat-leaf parsley, chopped
1 teaspoonEspelette pepper
- 20 whole shrimp
- 50 ml (3½ tbsp) pastis
- 4 cloves garlic, chopped
- 60 g (2 oz) butter
- 1 bunch flat-leaf parsley, chopped
- 1 teaspoon Espelette pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter and sear the prawns for 3 minutes until pink.
- Add the garlic and Espelette pepper and cook 2 minutes.
- Pour in the pastis and flambé immediately, keeping your face back.
- Let the flames die down, then toss the prawns in the juices.
- Cook 1 minute more.
- Sprinkle with parsley and serve with toasted bread.
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