Monday, September 24, 2007

Shrimp Flambé with Ricard (Pastis)

This recipe, with the famous liquor from the South of France, Pastis, evokes Cote D'Azur evenings shared with friends and family. Pastis can be found at any large liquor store. Sample a glass with your guests before dinner and watch the clear alcohol turn cloudy when you add cool water and ice.

Shrimp Flambé with Ricard (Pastis)
Serving Size: 6
1 1/2 pounds shrimp
1/3 cup Ricard (Pastisse is a licorice fl avored alcohol popular in the south of France)
1/2 cup white wine
3 tablespoons olive oil
1 whole tomato -- diced
1/2 whole onion -- diced
3 cloves garlic -- minced
1 tablespoon parsley -- chopped fine
salt and pepper -- to taste
In a medium saute pan, over medium-high heat, saute the shrimp in the olive oil,
constantly turning, season with the salt and pepper.
After several minutes, add the garlic. After another minute, add the vegetables and saute for another 4-5 minutes.
Add the Ricard and light on fi re. BE CAREFUL. Let the alcohol burn off.
Per Serving: 204 Calories; 9g Fat, 23g Protein; 3g Carbohydrate; trace Dietary Fiber

Serving Ideas: Serve with white or wild rice.

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