Shrimps flambéed in Cognac
(4 votes, average: 3.5 out of 5)
Loading ...A stylish starter which is quick and easy to prepare and bound to make a big impression on your guests. Popular in France and impressive when flambéed at the table. Should be served piping hot immediately after preparation.
Ingredients
- 30 g butter
- 500 g grey shrimps
- 15 mls Cognac
Instructions:
- Melt the butter. (It should not change of color).
- Toss in the shrimps and toss them for about 3 minutes over a medium heat.
- Add the Cognac and flame.
- Serve immediately - should be eaten piping hot.
| 
| 
| 
| 
| 
| 
By Country
- Australia
- China
- France
- Germany
- Great Britain
- Greece
- India
- Italy
- North America
- Portugal
- South Africa
- Spain
By Food Type
By Meal Course
Archive
- December 2009
- November 2009
- September 2009
- August 2009
- July 2009
- October 2008
- September 2008
- July 2008
- December 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
Tasty Links
- Accommodation South Africa
- All Recipes.com
- Cooks Illustrated
- Durban Accommodation
- Epicurious.com
- Food Dictionary
- FoodTravelDiva
- South Africa Travel News
- Tastefood
- Temperature Conversions
- Wine World Wide
About Us
A collection of recipes from around the world.
| | | | | |
Comment on this recipe