Ingredients
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12
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4
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4
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2 - 4
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-
-
-
-
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-
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-
-
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Directions
Flaming Garlic and Whisky Gambas! (King Prawns – Giant Shrimp), French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) and saut them in garlic butter then add a generous slug of Scotch whisky – set them alight – flamb them for a minute or so serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices – maybe with a salad of mixed baby leaves! Sublime divine decadence on a platter! I like these – can you tell??! Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments Tactile eating – so provide plenty of napkins or finger bowls!, Made them for BF and said these king prawns were lovely Like the othe reviewers i too had difficulty getting a flame Thanks for the recipe French , This was a lovely treat for a lighter dinner used large prawns (6-10 count, deveined with shell on) Like the other reviewer I too had difficulty getting a flame but finally got it The butter sauce is very tasty
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Steps
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1
Done
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Melt the Butter Over a Gentle Heat in a Large Frying Pan and Then Add the Minced Garlic. Saut the Garlic For About 1 Minute. |
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2
Done
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Add the Gambas and Turn Up the Heat - Saut Them For About 3- 5 Minutes, Turning Them Constantly Until They Are a Vivid Pink. |
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3
Done
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Add the Whisky and Heat For About 15 Seconds: Very Carefully Set the Whisky Alight and Shake the Pan Around - Please Be Very Careful! |
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4
Done
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as Soon as the Flames Have Died Down, Serve the Hot Gambas With the Garlic and Whisky Butter, Scattering the Chopped Parsley on Top of Them. Season Lightly With Salt and Pepper or Allow the Diners to Season Them Themselves. |
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5
Done
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Allow About 2 to 3 Per Head For a Starter and About 4 to 5 Per Head For a Main Meal. |
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6
Done
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Serve With a Lemon Wedge, Crusty Bread, Assorted Salads, Rice or Pasta. |
