Flaming Garlic & Whisky King Prawns for World Whisky Day






Flaming Whisky and Garlic King Prawns

Flaming Garlic & Whisky King Prawns

World Whisky Day



World Whisky Day™ – March 27th 2012


Celebrate Scottish Seafood and Scotch in one fabulous recipe!

Scottish seafood cooking at its best. Take fresh king prawns shell on and sauté them in garlic butter…..then add a generous slug of Scotch whisky – set them alight – flambé them for a minute or so………..serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices – maybe with a salad of mixed baby leaves. Sublime………..divine decadence on a platter and perfect for World Whisky Day too.  I like these – can you tell!  Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments. Tactile eating – so provide plenty of napkins or finger bowls……and a wee dram of whisky on the side would not go amiss too.

Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp). Photo by Karen Booth
Flaming prawns in whisky!

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Flaming Garlic and Whisky King Prawns. Photo by Karen Booth

Flaming Garlic and Whisky King Prawns

Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp). Karen Booth

Flaming Garlic and Whisky King Prawns

Flaming Garlic & Whisky King Prawns

Scottish seafood cooking at its best. Take fresh king prawns shell on and sauté them in garlic butter…..then add a generous slug of Scotch whisky – set them alight – flambé them for a minute or so………..serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices – maybe with a salad of mixed baby leaves.

Ingredients

  • 12 raw Scottish king prawns, shell on
  • 4 large garlic cloves, peeled and finely minced
  • 50g butter
  • 4 tablespoons Scotch whisky, or more to taste
  • salt and black pepper
  • parsley, finely chopped for garnish
  • lemon wedges ( to garnish)

Note

Do take EXTRA care when flambéing the prawns in the whisky!

Directions

Step 1 Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sauté the garlic for about 1 minute.
Step 2 Add the king prawns and turn up the heat – sauté them for about 3- 5 minutes, turning them constantly until they are a vivid pink.
Step 3 Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around – please be VERY careful!
Step 4 As soon as the flames have died down, serve the hot king prawns with the garlic and whisky butter, scattering the chopped parsley on top of them. Season lightly with salt and pepper or allow the diners to season them themselves.
Step 5 Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal.
Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta.

See you later today with MORE fishy and VERY saucy posts! Karen






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