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Shrimps flambéed in Cognac

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.


  • 30 g butter
  • 500 g grey shrimps
  • 15 mls Cognac


  1. Melt the butter. (It should not change of color).
  2. Toss in the shrimps and toss them for about 3 minutes over a medium heat.
  3. Add the Cognac and flame.
  4. Serve immediately – should be eaten piping hot. 

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