Shrimp Flambe (Hot Stuff)
Submitted by Ross the Boss
Dramatic shrimp flambé seared in hot oil, ignited with brandy, and finished in a luscious white wine Hollandaise sauce. This showstopping 25-minute dish brings restaurant-level flair to your home kitchen.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
25 minWant to set dinner on fire? Literally? This is the recipe.
Two pounds of shrimp get a quick, hot sear until pink and snappy, then a splash of brandy hits the pan and whoosh: flames dance across the skillet. Once the drama dies down, white wine Worcestershire and velvety Hollandaise sauce coat every shrimp in pure richness.
The whole thing takes about 25 minutes and delivers the kind of tableside theatrics you’d pay serious money for at a fine dining spot.
Chef Tips
- Use a long match or long-handled lighter when igniting the brandy, and keep your face well back from the pan
- Make sure the brandy is warm before lighting; cold brandy won’t ignite easily
- Have the Hollandaise ready before you start cooking the shrimp so everything comes together quickly
- Serve over rice or with crusty bread to soak up every drop of that rich sauce
Ingredients
Directions
Peel and devein shrimp.
Cook shrimp in hot oil in a large skillet over medium-high heat, stirring constantly, 3 to 5 minutes, or until shrimp turn pink.
Drain. Reduce heat to low, and add brandy. Ignite with a long match when brandy is heated; stir until flames die down.
Add White Wine Sauce and Hollandaise Sauce, stirring well.
Serve imediately.
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