Shrimp Flambeed With Pastis Food

SHRIMP FLAMBEED WITH PASTIS

Steps:

• Preheat oven to 375.
• Heat oil in a large ovenproof skillet over high heat. Add shrimp and cook, turning once, until seared on both sides. Transfer to oven and continue cooking until shrimp is opaque, about 3 minutes.
• Add pastis to skillet and carefully return to high heat; ignite to flambe. Let cook until flame dies out. Remove shrimp from skillet and set aside.
• Drain fat from skillet and add butter and chicken stock. Cook over medium-high heat, whisking to emulsify. Cook until reduced by half, about 1 minute.
• Return shrimp to skillet and cook until heated through. Place two shrimp on each of 4 serving plates and drizzle butter mixture around shrimp on plates; season with fleur de sel and pepper and serve immediately.

CARIBBEAN SHRIMP IN LIME SAUCE, FLAMBEED WITH RUM

Steps:

• Season shrimp with salt and pepper.
• In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
• Add rum and flambe shrimp.
• Add lime juice and simmer about 1 minute.
• Remove shrimp from pan and set aside.
• Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
• Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
• Return shrimp to pan until heated through.
• Do not allow sauce to boil.
• Adjust seasoning, if necessary.
• Garnish with coriander and red pepper.

FLAMBéED SHRIMP WITH TOMATOES, FETA CHEESE, AND OUZO

Steps:

• Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking. Meanwhile, pat the shrimp dry with paper towels and season with salt, pepper, and sugar. Add half of the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn spotty brown, about 30 seconds. Off the heat, flip the shrimp over, then transfer to a medium bowl and repeat with 1 more tablespoon oil and the remaining shrimp.
• Add the remaining 2 tablespoons oil, onion, and 1/2 teaspoon salt to the skillet and cook over medium heat until the onion is softened, 5 to 7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the tomatoes and 1/2 cup of their juice and cook until thickened slightly, about 2 minutes.
• Stir the reserved shrimp and accumulated juices and ouzo into the skillet. Ignite the ouzo and shake the skillet until the flames subside. Sprinkle with the feta and parsley before serving.
• To flambe on an electric stove, add the ouzo to the pan, wave a lit match over the pan until the ouzo ignites, and then shake the skillet.BE CAREFUL.

SHRIMP FLAMBE

Steps:

• In a skillet, melt butter and saute garlic until soft.
• Add shrimp and cook until they turn pink.
• Remove from heat, add brandy and flame.
• Season with salt and pepper to taste.
• Over low heat, stir in cream to blend until heated through.
• Serve immediately over toast.

BAKED SHRIMP SCAMPI

Steps:

• Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
• Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
• Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
• When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
• Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

SPICY STEAMED SHRIMP

Steps:

• In a large pot, bring 1 quart of water to a boil.
• Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning.
• Steam shrimp until pink.
• Eat by removing shells as you go and dipping in cocktail sauce.