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.

Cooking schedule

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