Gambas Flambee au Pastis

Submitted by: Philippe Robin

Cooking time:

Ingredients

Large prawns/Gambas
Pastis
Olive Oil
Herbs (parsley or herbe de provence)
Cream
Codensed tomatoe puree
Salt
Pepper

Method

Unshell the prawns
Sautee the prawns in a bit of olive oil, with the garlic and herbs.
When the prawns are pink on all faces, add one spoon of pastis per person and set fire with a match.
Add creme fraiche and cook slowly until the sauce gets thicker.

Serve with a young leaf salad, with an Olive oil and lemon dressing.

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