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Post by bpollet on Oct 9, 2011 14:49:58 GMT
A basic one... Ingredients (4 persons): - 500g of peeled jumbo shrimps - Butter - 1 chopped clove of garlic - 1 pinch of red chili powded - salt - 50 ml of whiskey - Fresh parlsey Directions: Chop the parlsey Prepare a glass with 50 ml of whiskey and a pinch of red chili powder In a pan on high fire, add 20g of butter and the grounded garlic. Add the shrimps, saute for 5 minutes until the shrimps have a crispy coating on the outside. season with salt Heat the glass of whiskey for 10 seconds in a microwave, or directly in the pan for 5 seconds Pour the glass into the pan, carefully ignite with a long match, toss continually until the flame extinguishes. Add a pinch of chopped parsley, mix it well It's done! La Cuisine de Bertrand's advices: Rissoto, green, red and yellow peppers are excellent side dishes. Can be served with whiskey or Gewurztraminer wine
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Post by frenchmystiquetour on Oct 9, 2011 15:59:09 GMT
Looks delicious as usual Bertrand.
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Post by Deleted on Oct 9, 2011 16:21:25 GMT
It does, but I have never cooked with strong liquor (whiskey, cognac, etc.) and am completely unsure as to what 'bonus' it gives the food.
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Post by bixaorellana on Oct 9, 2011 17:08:36 GMT
But you've surely eaten things with liquor in them! In flaming, the obvious benefit is that the stuff will catch on fire. But it does have a flavor element as well.
BPollet, I think in most of the US or Canada, "whiskey" would mean bourbon or rye, or a blended whiskey such as Canadian Club. For purposes of this recipe, would you recommend a particular liquor?
It does sound lovely. I really appreciate your suggestions for side dishes and what to drink with it.
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Post by lagatta on Oct 9, 2011 22:51:35 GMT
I'd think it could be any of those, or Scotch whisky. And you could also use brandy, including Cognac, though it would give a somewhat different flavour.
I think the main element, other than possible flaming, is that you are raising the temperature above what your stovetop can provide. It is used thus in Asian cooking as well, although at high temps, all the alcohol is burnt off.
By the way, risotto, not rissoto. While your English is fine, as is your Italian, there are some slight errors that I'd be pleased to correct if you should want to publish these recipes on your website or in print. Échange de services bien entendu ... for free but you could give me a tour, a lesson or just meet at a café next time I'm in Paris.
I really enjoy your recipes. With this one, I'd be inclined to keep the shell on but score it along the back (backbone if it were a vertebrate) and remove the gunk in the digesitive tract if need be. However, retaining the flavourful shells might mean unseemly sucking thereof (yum).
I'm not one to eat with shots of whisky or vodka - they kill the palate. Indeed a Gewürztraminer or other aromatic white wine would be fine, and I'm sure beer aficionados could think of lots of pairable brews.
Personally, I'd up the garlic, though that is the Rital side...
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Post by bpollet on Oct 10, 2011 8:12:09 GMT
Thanks Lagatta! Yes I'm interested, I'll send you a PM about that. Because all these recipes will be part of my cook book I offer to my classes attendees.
Regarding the liquor, I'm sorry for the missunderstanding, I wrote Whiskey because I tought it was the english word for scotch Whisky. But any kind of brown liquor is good for this recipe (Rhum, Bourbon, Cognac, scotch whisky). Actually it gives the subtil flavour of liquor to the shrimps (wooden, smoky, caramel, ...). So you can choose you liquor regarding the flavor you would like to have. (Young cognac give banana and flower flavours to your recipes, old one give a more wooden taste; Whisky can give a peaty, smokky or salted taste depending on the whisky you use...).
By the way, did you know that you can also review my recipes on my website?
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Post by bjd on Oct 10, 2011 11:16:53 GMT
I make flamed shrimps with lots of garlic and pastis.
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Post by bpollet on Oct 10, 2011 11:20:36 GMT
Pastis...hmmm yum yum! Yes, there are plenty of VERY good recipes using pastis to flame shrimps... To be frank, I never tryed... I'll test that next time... Do you add badiane, anis seeds, or tarragon into your recipe?
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Post by bjd on Oct 10, 2011 13:13:25 GMT
No, just fry chopped garlic in a bit of olive oil, add the peeled shrimps for a short time (since they are already cooked), then add the pastis and light it. Since pastis contains lots of different herbs, it doesn't need anything else. Although last time my son did them and added some hot chile pepper.
I personally don't like to drink pastis or anything with anise, but these shrimps are really good.
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