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Whiskey flambéed jumbo shrimps, roasted vegetables couscous

Mains, Fish, Seafood & Shellfish

Prawns flambéed in Whiskey and served in a cream sauce, couscous with zucchini, roasted red pepper and onions.


Recipe for 4 persons

For the jumbo shrimps

12 Unit(s)
Jumbo shrimps
1 Clove(s)
60 Ml
125 Ml
35% cooking cream
12 Sprig(s)

For the couscous

250 Ml
250 Ml
1 Unit(s)
1 Unit(s)
Yellow pepper
1 Unit(s)
Red pepper
1 Unit(s)
Red onion
6 Sprig(s)
  • Olive oil
  • Salt and pepper

Preparation time: 30.00 min

Preheat your four at 400.00 °F

  • General preparation
    Dice the zucchini, red onion and peppers. Chop the parsley and chives. Chop the garlic.
  • Couscous preparation
    Mix the zucchini, peppers and red onion, season with salt and pepper generously and drizzle with olive oil. Transfer on a baking sheet and roast 15 minutes. In a saucepan, heat water with a pinch of salt and pour over the couscous. Cover and let stand 5 minutes. Fluff with a fork and add the roasted vegetables and parsley. Mix.
  • Jumbo shrimps preparation
    Season the shrimp with salt and pepper. In a pan, drizzle with olive oil and sauté the prawns for 1-2 minutes per side. Add garlic, deglaze with Whiskey and flambé it all. Add cream and simmer 2 minutes, then add the chives.
  • To serve
    Using a ring mold, serve on each plate a good portion of couscous. Place the prawns on top and drizzle some Whiskey sauce.
Always take care to turn off the fan before making a flambé to prevent the flame from entering the latter.

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