Flaming Whisky and Garlic King Prawns
Flaming Garlic & Whisky King Prawns
World Whisky Day
Celebrate Scottish Seafood and Scotch in one fabulous recipe!
Scottish seafood cooking at its best. Take fresh king prawns shell on and sauté them in garlic butter…..then add a generous slug of Scotch whisky – set them alight – flambé them for a minute or so………..serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices – maybe with a salad of mixed baby leaves. Sublime………..divine decadence on a platter and perfect for World Whisky Day too. I like these – can you tell! Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments. Tactile eating – so provide plenty of napkins or finger bowls……and a wee dram of whisky on the side would not go amiss too.
- Flaming prawns in whisky!
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Flaming Garlic and Whisky King Prawns
Flaming Garlic and Whisky King Prawns
Flaming Garlic & Whisky King Prawns
Print recipe
| Serves | 2 to 4 |
| Prep time | 5 minutes |
| Cook time | 8 minutes |
| Total time | 13 minutes |
| Allergy | Fish |
| Meal type | Appetizer, Lunch, Side Dish, Starter |
| Misc | Gourmet, Serve Hot |
| Occasion | Barbecue, Casual Party, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 12 raw Scottish king prawns, shell on
- 4 large garlic cloves, peeled and finely minced
- 50g butter
- 4 tablespoons Scotch whisky, or more to taste
- salt and black pepper
- parsley, finely chopped for garnish
- lemon wedges ( to garnish)
Note
Do take EXTRA care when flambéing the prawns in the whisky!
Directions
| Step 1 | Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sauté the garlic for about 1 minute. |
| Step 2 | Add the king prawns and turn up the heat - sauté them for about 3- 5 minutes, turning them constantly until they are a vivid pink. |
| Step 3 | Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around - please be VERY careful! |
| Step 4 | As soon as the flames have died down, serve the hot king prawns with the garlic and whisky butter, scattering the chopped parsley on top of them. Season lightly with salt and pepper or allow the diners to season them themselves. |
| Step 5 | Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal. Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta. |
See you later today with MORE fishy and VERY saucy posts! Karen
Javelin Warrior says
Those are HUGE prawns (and I suppose hence the word King in front)! I had no idea it was World Whiskey Day, but any excuse to work a little whisky into a recipe is ok with me 😉 I’m just not sure about prawns that haven’t been shelled or de-veined (I know, I’m persnickety)…
Karen says
I know shell on prawns are a fiddle, but good quality ones are super that way! With whisky of course!
Lauren says
World Whisky Day sounds like a worthy celebration. I can’t imagine a recipe my husband would like better–Paul loves flambéeing things. He’s a bit of a pyromaniac. Other people have little food torches, we have one of the big ones people use in machine shops. His university job was mostly welding. If anything is “flaming” he wants to make it!
Karen says
Another flaming cook! Love it, and I bet he could put on a show if he made these!