Flaming Garlic & Whisky King Prawns
|Serves||2 to 4|
|Prep time||5 minutes|
|Cook time||8 minutes|
|Total time||13 minutes|
|Meal type||Appetizer, Lunch, Side Dish, Starter|
|Misc||Gourmet, Serve Hot|
|Occasion||Barbecue, Casual Party, Formal Party|
|By author||Karen S Burns-Booth|
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.
- 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)
Do take EXTRA care when flambéing the prawns in the whisky!
|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.