Gambas flambéed with Pastis
This dish makes a lovely starter for a hot summer's day in the garden.
12 Gambas (depends on the size, 2 or 3 per person)
100 ml Pastis
3 tablespoons Sunflower Oil
1 tablespoon Butter
Salt & Pepper
Cut the gambas lengthways down the middle, clean them up, and dry them with paper towel.
In a large frying pan on a high heat, add oil and add the gambas one by one, shell down. Cook for 3 to 4 minutes, flip them over and add the butter, turn the heat down to low, cook for a further 2 minutes and add salt and pepper. Turn the heat back to high.
Take the pan off the fire, add the pastis and flambé by bring back the pan close to the flame, when the flames are gone, serve the gambas.
Don’t forget the napkins as it is better to eat them with your fingers!
This recipe was from Cook’n with Class Uzès.
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