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.
IngredientsRecipe for 4 persons
For the jumbo shrimps
35% cooking cream
For the couscous
- Olive oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparationDice the zucchini, red onion and peppers. Chop the parsley and chives. Chop the garlic.
- Couscous preparationMix 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 preparationSeason 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 serveUsing 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.