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Le Chaudron recipe
Crevettes flambees au whisky
Whisky-flambéed jumbo shrimp
⏱ 15 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)raw jumbo shrimp, peeled
100 ml (½ cup)single malt whisky
50 g (2 oz)unsalted butter
4 clovesgarlic, crushed
1fresh red chili, chopped
1bunch of flat-leaf parsley, chopped
2 tbspextra-virgin olive oil
- 1 kg (2.2 lb) raw jumbo shrimp, peeled
- 100 ml (½ cup) single malt whisky
- 50 g (2 oz) unsalted butter
- 4 cloves garlic, crushed
- 1 fresh red chili, chopped
- 1 bunch of flat-leaf parsley, chopped
- 2 tbsp extra-virgin olive oil
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
- Peel the shrimp, leaving the tails on for looks, then pat dry with paper towels.
- Season the shrimp generously just before cooking.
- Heat the olive oil in the large skillet over high heat, then add the butter and let it foam.
- Sear the shrimp for 2 minutes per side in the hot pan until pink and golden.
- Add the crushed garlic and chopped chili and stir for 1 minute without letting them burn.
- Pour the whisky into the ladle, warm it quickly, then carefully light it and pour it flaming over the shrimp.
- Let the flames die down, sprinkle generously with chopped parsley and serve right away on warm plates.
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