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Flambed shrimp with anise
Flambed shrimp with anise

Flambed shrimp with anise

Preparation 10 minutes
Cooking time 30 minutes
Servings 4


  • 30 ml (2 tbsp) butter
  • 25 ml (1 tbsp + 2 tsp) flour
  • 1 large French shallot, finely chopped
  • 2 or 3 garlic cloves, minced
  • 300 ml (1 1/4 cups) white wine
  • 250 ml (1 cup) clam juice
  • 160 ml (2/3 cup) water
  • 60 ml (1/4 cup) 35% cooking cream
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) vegetable oil
  • 750 g (1 1/2 lb) 16/20 shrimp, raw, peeled and deveined
  • 60 ml (1/4 cup) anise liqueur (pastis, ouzo, arak or other)
  • 80 ml (1/3 cup) tomato flesh, cut into 1 cm (3/8 in.) dice


  1. In a saucepan, melt half the butter over medium heat.
  2. Add the flour to make a roux.
  3. Cook for about 1 minute.
  4. Set aside.
  5. In another saucepan, place the shallot, garlic and wine.
  6. Heat over medium heat to a rapid simmer without boiling hard.
  7. Reduce for about 20 minutes, or until the wine is reduced to 3/4.
  8. Add the clam juice and water.
  9. With a whisk, add the roux gradually until desired consistency.
  10. Simmer for about 10 minutes.
  11. Pass the sauce through a sieve and pour back into the saucepan.
  12. Add the cream.
  13. Season with salt and pepper.
  14. Keep warm.
  15. In a large skillet, heat the oil and the rest of the butter over medium-high heat.
  16. Cook the shrimp in two batches 1 to 2 minutes on each side.
  17. Remove the excess fat and place all the shrimp back over the heat.
  18. Add the liquor and flambé.
  19. Top with the sauce and boil for 1 minute.
  20. Set shrimp the serving dishes.
  21. Sprinkle with diced tomatoes.
  22. Garnish with turmeric-flavoured rice and green asparagus. Serve immediately.
Availability in stores