Flambéed Vermouth Prawns

Posted in - Seafood on August 11th 2015 0 Comments

To enjoy this fully, you need to get stuck in with your hands, eat them with close friends or family (i.e. eating corn on the cob on a first date – unlikely!).

3 tbsp olive oil
25g butter
1 onion finely chopped
3 cloves garlic, finely sliced
salt (about 1 tsp or more depending on taste)
25 shell on King prawns/crevettes
200mls Vermouth

1.  Heat the oil and butter in a large pan and add the onion.  Cook until lightly browned and then add the garlic, frying for another 2 minutes.
2.  Add the prawns and when they have gone pink, put the Vermouth in a small pan to heat and then pour it onto the prawns, lighting with a match at the same time.
3.  Toss the prawns around using the handle of the pan until the flames subside.
4.  You could toss cooked linguine into the pan and serve with whichever fresh veg you have.  Or serve with crusty bread, dipping it in to the juices.


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