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Jumbo shrimps flambées with sambuca, sherry tomatoes tatin with pesto

Mains, Fish, Seafood & Shellfish

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Ingredients

Recipe for 4 persons

For the shrimp

12 Unit(s)
Jumbo shrimps
25 Ml
Sambuca
150 Ml
Cream 35%

For the tatin

0.50 Unit(s)
Puff pastry
1 Box(es)
Cherry tomatoes
1 Bunch(es)
Basil
30 Ml
Pine nuts
50 Gr
Parmigiano reggiano
1 Unit(s)
Garlic
15 Ml
Lemon juice
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Jumbo shrimps flambées with Sambuca, sherry tomatoes Tatin with pesto

Preparation time: 45.00 min

  • For the preparations

    Cut 4 round of puff pastry of the size of individual tart shell. Shred the parmeggiano, pick the basil leaves and roast the pine nuts in the oven for 4 minutes.

  • For the tatin

    In the cutter, put the pine nuts, the parmeggiano, the basil, the garlic and smooth it with some oliv oil until you get a smooth pesto. Put the cherry tomatoes in the tart shells, put a table spoon of pesto on the top, top it with the puff pastry, and press a little bit on the top. Cook it in the oven for 15 to 20 minutes.

  • For the shrimp

    Put salt and pepper around the shrimps. In a hot pan with vegetable oil, sear the shrimps on one side for 30 secondes, flip it, deglaze with the Sambuca, flambé it, as soon as the flame disappear add the cream and cook it still for 2 minutes. Remove from the stove.

  • For the platting

    Remove the tatin from the shell. In a big platte, put the tatin in the middle of the plate, tomatoes side up, put the shrimps nicely around and the cream sauce also. Finish by putting pesto dotes on the cream for the color and the taste.

By following the same pesto reciepes you could replace the basil for arugula.

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