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Flambed shrimp with anise
Preparation
10 min
Cooking time
30 min
Servings
4
Ingredients
- 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
Preparation
- In a saucepan, melt half the butter over medium heat.
- Add the flour to make a roux.
- Cook for about 1 minute.
- Set aside.
- In another saucepan, place the shallot, garlic and wine.
- Heat over medium heat to a rapid simmer without boiling hard.
- Reduce for about 20 minutes, or until the wine is reduced to 3/4.
- Add the clam juice and water.
- With a whisk, add the roux gradually until desired consistency.
- Simmer for about 10 minutes.
- Pass the sauce through a sieve and pour back into the saucepan.
- Add the cream.
- Season with salt and pepper.
- Keep warm.
- In a large skillet, heat the oil and the rest of the butter over medium-high heat.
- Cook the shrimp in two batches 1 to 2 minutes on each side.
- Remove the excess fat and place all the shrimp back over the heat.
- Add the liquor and flambé.
- Top with the sauce and boil for 1 minute.
- Set shrimp the serving dishes.
- Sprinkle with diced tomatoes.
- Garnish with turmeric-flavoured rice and green asparagus. Serve immediately.