Flaming Garlic & Whisky King Prawns
World Whisky Day
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 prawns in whisky!
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See you later today with MORE fishy and VERY saucy posts! Karen