Recipes, Main courses

Prawns flambéed with whisky and soft peppers

Discover the nonnettes recipe of Emma, Casserole et Chocolat.

by Emmanuelle de Casserole & Chocolat

Ingredients

for 4 people

Difficulty :easy

Price : average

Preparation : 15 minutes

Resting time : 30 minutes

Cooking time : 20 minutes

  • 2 red or orange peppers
  • 1/2 onion
  • Olive oil
  • 7 cl crème fraîche
  • 20 raw prawns
  • 2 cloves of garlic
  • A few coriander leaves
  • 5 cl of whisky
  • Salt
  • Pepper
  • 1/2 tsp paprika
  • 1/2 tsp Espelette pepper
  • 200 g rice

Instructions

Roast the peppers in the oven until they start to change colour.

Set them aside in a tied plastic bag for 30 minutes.

After the 30 minutes, peel the peppers and cut them into strips.

Chop the onion, likewise into strips, and add to a non stick pan with 2 tablespoons of olive oil.

Add the peppers, salt and pepper, then cook over a medium heat for 20 minutes.

Cook the rice in a saucepan according to the instructions on the packet.

Then heat your steel pan with 2 tablespoons of olive oil and add the prawns, the grated garlic, the paprika and the Espelette pepper.

Season with salt and pepper.

Heat the whisky in a small saucepan, light the whisky with a match and immediately pour over immediately pour over your prawns.

Sprinkle over the coriander leaves and serve with the peppers and rice.

MORE ABOUT EMMA

Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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