Used with permission from the New World Provence Cookbook
Prawns Provencal. Makes 4 servings.
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
2 tbsp olive oil
2 tbsp butter
2 tbsp garlic, chopped
32 fresh medium–large prawns, peeled and deveined (unpeeled, if you prefer)
Salt to taste
Freshly ground black pepper to taste
1/4 cup brandy
1/4 cup fresh parsley,chopped
2 tsp freshly squeezed lemon juice
- Prepare prawns in 2 batches: In a large sauté pan on medium-high, heat 1 tbsp oil and 1 tbsp butter.
- Add 1 tbsp garlic and sauté for 1 minute.
- Increase heat to high, add half the prawns, season with salt and pepper, and saute for 2 minutes on each side until they turn just pink—do not overcook.
- Then, to flambe with brandy: with one hand, remove pan from heat and with the other hand, pour in 1/8 cup brandy.
- Quickly bring pan back to the heat (see note).
- If you have a gas stove, carefully tilt pan toward flame and it will flambe automatically; if you have an electric stove, light a match and carefully put the flame close to the pan to allow it to catch fire.
- Let flames dissipate on their own.
- Sprinkle with 1/8 cup parsley over prawns, drizzle with lemon juice, and stir to combine, then transfer to a serving platter.
- Repeat process with remaining ingredients.
- If pan is not hot enough, the brandy will not ignite, so make sure the pan gets nice
- This dish can also be served as an appetizer; guests will love to watch them being
prepared, then love to nibble on them!
The French typically eat these prawns with the heads and tails, where all the
flavor resides (our kids love them). Try it if you and your guests are feeling a
little French! This recipe requires a gas stove to flambe the prawns; if you have an
electric stove, you will need matches. (Don’t worry, the alcohol burns off quickly.)
Serve with green vegetables and Seven-Grain Rice with Chickpeas and Romano Beans
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