Tiger Shrimp Flambéed with Cognac

Appetizers | Italian cuisine

⏳ Time

5 minutes

🥕 Ingredients

🍽️ Servings

Description

The recipe doesn't lose much if the shrimp are not flambéed when it's not convenient.

Ingredients

Chicken Broth - 7 fl oz
Onion - ½ head
Pickled capers - 0.7 oz
Garlic - 1 clove
Olive Oil - 0 fl oz
Celery stalk - 1 stalk
Allspice berries - 2 pieces
Red Wine Vinegar - 0 fl oz
Bay leaf - 1 piece
Cayenne Pepper - to taste
Pickled garlic - 0.4 oz
Soy Sauce - 0 fl oz
Meyer Lemon Juice - 0 fl oz
Cognac - 1.8 oz
Tiger shrimp in brine - 2 pieces

Step by Step guide

Step 1

Add parsley root, allspice, bay leaf, red wine vinegar, onion and cilantro (ground through a meat grinder or very finely chopped), celery, and capers to hot chicken broth. Bring to a boil. Boil the shrimp in the broth for 10 minutes, then let cool. Pat dry with a paper towel.

Step 2

For further preparation, you can slit the shell along the back, but as practice shows, if you don't, they turn out juicier, as they say — to each their own. In a skillet, combine butter and olive oil. Sauté the shrimp on both sides for 1–1.5 minutes. Flambé with cognac.

Step 3

Mix finely chopped pickled ginger, lemon juice, finely chopped garlic, olive oil, cayenne pepper, and soy sauce. Drizzle the resulting sauce immediately after flambéing and serve.