Cajun shrimp Do you like flambé?

Cajun cuisine from the Luisina area where is it located New Orleans It is rich in nuances, the result of the inheritance of all the cultures that passed through there for reasons of history. Spicy these prawns, be warned, but if you like pique and garlic prawns, do not hesitate to make this recipe because it is wonderful. Attention to Cajun spice mix, as it is ideal for making rice and soups type Jambalaya o gumbo. You can flambé them or not, that's up to you. Accompany with a good cold beer or fresh white wine from Cádiz.

Ingredients: 1 teaspoon sweet paprika, 3/4 teaspoon freshly ground black pepper, 1/2 teaspoon salt, 1/4 teaspoon dried oregano, 1/8 teaspoon dried thyme, 1/8 teaspoon cayenne pepper, grated half a lemon, 25 to 30 large prawns or prawns peeled but leaving the tail, 5 tablespoons of butter, cut into pieces, 4 finely chopped cloves of garlic, 1-2 finely chopped shallots, 3 tablespoons of freshly squeezed lemon juice, 3 tablespoons of Worcestershire sauce, 1/4 cup brandy or brandy (optional).

Preparation: In a plastic bag such as those for frozen or sandwiches, mix the spices and lemon zest. We put the prawns there, close, and shake. This way they will be well covered.

In a large skillet, heat 2 tablespoons of butter (or oil if you prefer) over medium-high heat until foam forms. Add the garlic, shallot, lemon juice, and Worcestershire sauce. Sauté for about 2-3 minutes, until the garlic and shallot have softened. Next, add the prawns and sauté until they turn pink, about 3 minutes.

If we want the prawns flambéed, with great care, we tilt the pan away from the body, pour the cognac with a ladle and light a fire (better with one of those long-tailed kitchen lighters). Let it turn itself off - this should only take about 15 seconds. If the flame is prolonged, simply extinguish it by blowing. If you prefer, you can skip this step entirely.

With the pan already off the heat, add the remaining butter until it melts. Serve the Cajun prawns with a large quantity of crusty bread to dip with your fingers (which is the protocol) and a large assorted salad.

Image and adaptation: fiveandspice

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  1.   Persimon said

    Oh my God, that has to be good, with what I like prawns hehe
    The truth is, I have never flambéed but everything is to wear and more when there is motivation!

    1.    Vicente said

      Well, do the flambé with the bell on! If you do it outside of the fire there will be no problem, and it gives a great touch to the prawns. They are delicious if you like spicy. Thanks for reading, Persimón. Greetings.