Preview

Whiskey flambé shrimp, creamed herb corn, grilled panko |

Salted

Beautiful shrimps cooked with Espelette chilli and flambéed, served with corn in a creamy sauce with fresh herbs.

Note

If fresh corn is in season, don't hesitate to use it for this recipe.

Ingredients

Recipe for 12 tapas

Shrimps

24 Unit(s)
Peeled medium shrimps, tail-on
1 Tsp
Espelette pepper
1 Tsp
Curcuma
30 Gr
Butter
30 Ml
Whiskey

Corn

400 Gr
Frozen corn
100 Gr
Onion
2 Clove(s)
Garlic

Topping

60 Ml
Japanese breadcrumbs (panko)

Cream of herb

250 Ml
Cream 35%
1 Sprig(s)
Parsley
1 Sprig(s)
Tarragon
1 Sprig(s)
Basil
50 Gr
French shallot
100 Ml
White wine
  • Butter
  • Salt and pepper
Whiskey flambé shrimp, creamed herb corn, grilled Panko |

Preparation time: 60 min

  • Set up

    Chop the onion.

    Chop the garlic cloves.

    Finely chop shallot.

    Thin out the herbs.

    Remove the tails from the shrimps and place on kitchen paper.

    In a hot frying pan with a knob of butter, lightly brown the Panko, reserving it for assembly.

  • Herb cream sauce

    Cook the shallots in the butter without browning (sweat), pour in the white wine and cook until almost completely evaporated. Add the cream and reduce the sauce until it's smooth and consistent.

    Remove from the heat and blend the sauce with the herbs.

  • Corn

    Caramelize the corn with a little butter and the chopped onion, then add the chopped garlic in the last minute of cooking.

    Just before serving, mix with the herb sauce.

  • Shrimp

    Start by tossing the shrimp with the Espelette pepper and a drizzle of vegetable oil. Cook the shrimps in a hot pan for about 1 minute per side, season with salt and flambé before serving.

  • On the plate

    Place the corn with herb sauce at the bottom of your plates and add the shrimp on top.

    Finish assembling your plates by adding the grilled panko and a few herb shoots if you have any left.

If fresh corn is in season, don't hesitate to use it for this recipe.

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