SHRIMP FLAMBE RECIPES

Name: Shrimp Flambe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 serving(s)
Ingredients: 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

SHRIMP FLAMBE RECIPE - FOOD.COM

Shrimp Flambe Recipe - Food.com image

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

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

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.

Nutrition Facts : Calories 1054, FatContent 74.4, SaturatedFatContent 44.2, CholesterolContent 569.9, SodiumContent 886.3, CarbohydrateContent 23.7, FiberContent 1, SugarContent 0.8, ProteinContent 51.9

SHRIMP FLAMBÉ WITH WHISKEY, RECIPE PETITCHEF

Shrimp flambé with whiskey, Recipe Petitchef image

As an appetizer or a main dish, these shrimp will enchant you anyway! Throw some whiskey on it and flambé them, and this will be delicious!

Provided by PetitChef_Official

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 6

Ingredients

7 ounces shrimps
1 Tbsp flour
1 tsp paprika
2 oz whiskey
salt flakes
olive oil

Steps:

Heat the olive oil in a pan. Rinse the shrimp, and put them in the pan. Sprinkle with the flour and the paprika. Stir.
Cook for 10 minutes at medium heat.
Then, pour the whiskey, and flambé.
Once the fire is out, take the shrimp out of the pan, and sprinkle salt flakes on it.
There you are, your shrimp flambé with whiskey are ready!

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SHRIMP FLAMBE (HOT STUFF) - BIGOVEN

""
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine American
Calories 846 calories per serving

"Shrimp: ~----- Peel and devein shrimp. Cook shrimp in hot oil in a large skillet over medium-high heat, stirring constantly, 3 to 5 minutes, or until shrimp turn pink. Drain. Reduce heat to low, and add brandy. Ignite with a long match when brandy is heated; stir until flames die down. Add White Wine Sauce and Hollandaise Sauce, stirring well. Serve imediately. White Wine Sauce: ~--------------- Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat; stirring constantly, until crisp-tender. Stir in pimiento and next 4 ingredients; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in sour cream and parsley. Yield: 1/3 cup Hollandaise Sauce: ~---------------- Combine egg yolks, salt, and pepper in top of a double boiler; gradually add lemon juice, stirring constantly. Add one-third of butter to egg mixture; cook over hot (not boiling) water, stirring constantly with a wire whisk, until butter melts. Add another one-third of butter, stirring constantly, until butter melts. As sauce thickens, stir in remaining one-third of butter. Cook, stirring constantly, until mixture is thickened. Yield: 3/4 cup. "

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BOURBON SHRIMP FLAMBE RECIPE - COOKEATSHARE

From m.cookeatshare.com
Reviews 1
Calories 1117 per serving

In a long-handled saute/fry pan, heat butter. Add in shrimp and saute/fry 1 minute. Add in bourbon and carefully use a long-handled match to ignite the mix, shaking the pan till the flame dies down. With slotted spoon, remove shrimp to a hot platter. Add in half-and-half and tomato paste to pan. Bring mix to a boil and reduce till it is thickened and coats the back of a spoon. Add in lemon juice. Season to taste with salt and pepper. Return shrimp to pan to reheat. Add in chives just before serving. Garnish with salted, toasted pecans, if you like. Note: To toast nuts, heat in a dry skillet over medium heat till they start tobrown. Stir occasionally. Be careful not to scorch them.

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This Father’s Day, enjoy an afternoon with loved ones and surprise them with this delicious dinner. It’s easy to prepare and ready to bring to the table in minutes. Share a one-of-a-kind moment with your family and make the most of this meal, honoring all the dads in your family.
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Total Time 20 minutes

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CARIBBEAN SHRIMP IN LIME SAUCE, FLAMBEED WITH RUM RECIPE ...

Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbecue for 20 guests, by adjusting the recipe, times 5. It worked very well, and was a popular dish. Because the recipe was increased, times five, it had to be cooked in two batches, using two skillets at a time, on the barbecue. Flambe on a barbecue presents a small challenge but it can be done. There were no leftovers
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SHRIMP FLAMBÉ WITH WHISKEY, RECIPE PETITCHEF

As an appetizer or a main dish, these shrimp will enchant you anyway! Throw some whiskey on it and flambé them, and this will be delicious!
From en.petitchef.com
Total Time 20 minutes
Cuisine en

There you are, your shrimp flambé with whiskey are ready!

See details

SHRIMP FLAMBE (HOT STUFF) - BIGOVEN

""
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine American
Calories 846 calories per serving

"Shrimp: ~----- Peel and devein shrimp. Cook shrimp in hot oil in a large skillet over medium-high heat, stirring constantly, 3 to 5 minutes, or until shrimp turn pink. Drain. Reduce heat to low, and add brandy. Ignite with a long match when brandy is heated; stir until flames die down. Add White Wine Sauce and Hollandaise Sauce, stirring well. Serve imediately. White Wine Sauce: ~--------------- Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat; stirring constantly, until crisp-tender. Stir in pimiento and next 4 ingredients; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in sour cream and parsley. Yield: 1/3 cup Hollandaise Sauce: ~---------------- Combine egg yolks, salt, and pepper in top of a double boiler; gradually add lemon juice, stirring constantly. Add one-third of butter to egg mixture; cook over hot (not boiling) water, stirring constantly with a wire whisk, until butter melts. Add another one-third of butter, stirring constantly, until butter melts. As sauce thickens, stir in remaining one-third of butter. Cook, stirring constantly, until mixture is thickened. Yield: 3/4 cup. "

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SHRIMP WITH BRANDY BACON FLAMBÉ RECIPE - QUERICAVIDA.COM

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BOURBON SHRIMP FLAMBE RECIPE - COOKEATSHARE

From m.cookeatshare.com
Reviews 1
Calories 1117 per serving

In a long-handled saute/fry pan, heat butter. Add in shrimp and saute/fry 1 minute. Add in bourbon and carefully use a long-handled match to ignite the mix, shaking the pan till the flame dies down. With slotted spoon, remove shrimp to a hot platter. Add in half-and-half and tomato paste to pan. Bring mix to a boil and reduce till it is thickened and coats the back of a spoon. Add in lemon juice. Season to taste with salt and pepper. Return shrimp to pan to reheat. Add in chives just before serving. Garnish with salted, toasted pecans, if you like. Note: To toast nuts, heat in a dry skillet over medium heat till they start tobrown. Stir occasionally. Be careful not to scorch them.

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