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Prawns Provencal

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.

New World Provence
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.
  • Tips
  • If pan is not hot enough, the brandy will not ignite, so make sure the pan gets nice and hot.
  • 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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Special Article  

Food Vancouver Select Guide: 25 Best Restaurant Patios

Although Vancouver is synonymous with rainy weather, a hot summer day is what makes this city’s tourism industry first rate. Vancouverites know that a day without a downpour is a day to take advantage of the great outdoors. And what better way to soak up the beautiful sites than on a restaurant patio accompanied by a hot dish and a cool cocktail. The following list of 25 best restaurant patios offers numerous great places to escape the usual culinary confines this summer.


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The following is a list of various Vancouver food, wine, music and sporting events that occur on an annual basis: The Eat! Vancouver Food and Cooking Festival 2014, Fraser Valley Food Show 2014, Dine Out Vancouver 2015, Whistler Cornucopia 2014, Vancouver International Wine Festival, Vancouver Symphony Orchestra, Vancouver Jazz Festival, B.C. Lions Football and Vancouver Canucks Hockey.



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