French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) 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! 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!
- 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.
- Add the gambas and turn up the heat - sauté them for about 3- 5 minutes, turning them constantly until they are a vivid pink.
- Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around - please be VERY careful!
- As soon as the flames have died down, serve the hot gambas 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.
- 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.
Made them for BF and said these king prawns were lovely.Like the othe reviewers i too had difficulty getting a flame.Thanks for the recipe French.
This was a lovely treat for a lighter dinner. I used large prawns (6-10 count, deveined with shell on). Like the other reviewer I too had difficulty getting a flame but finally got it. The butter sauce is very tasty.
We don't get Gambas but asked the fish monger for the largest green/raw prawns they had and 500 grams gave us 8 prawns and they were delicious, served them in a bowl between the 2 of us and dipping them in the butter once peeled oh just heaven. The DH would prefer to peel and devien then cook (he felt they were a bit gritty to taste), so since I have another 500 grams in the freezer we will give it a shot this way too. Oh he did have trouble getting the whisky to flame (we used Teachers Scotch Whisky). Thank you FT for a super tasty recipe. Made for Recipe Swap #12 - January 2008.