Flambe Shrimp Recipe

Jumbo shrimps flambéed with pine tree and raki, that is, cooked a la minute in flames, and the accompanying red pepper seasoning. A visual feast.

You can serve the flambe shrimp recipe, the tips of which we learned from chef Erol Sarıdoğan in a Yemek.com special shoot, to your loved ones along with other La Torre recipes that you can serve as a snack other than the main course.

How to Make Flambe Shrimp Recipe?

• Medium-sized jumbo shrimps, cleaned and rinsed in plenty of water; It is marinated with crushed garlic, fresh basil leaves, lemon slice, pine tree leaves, olive oil, salt and white pepper.
• Afterwards, all the shrimps are removed from the marinating mixture and placed in a heat-resistant pan. Before serving, it is flambéed with raki (shrimps with raki poured over them are set on fire and cooked in a short time thanks to the resulting flame).
• For the red pepper seasoning you will use in your service; Chop the peeled red onions into apple slices. Soak it in freshly squeezed lemon juice for about 1 hour.
• Roast the meaty peppers on the grill, peel them and cut them into eight equal pieces.
• Cook the roasted meat peppers in a sauté pan with olive oil heated, with the red onions removed from the lemon juice.
• Season with salt, add red wine vinegar and simmer over high heat. Prepare to serve with the addition of finely chopped parsley leaves. Serve the shrimps flambéed with raki and hot with the sauce you prepared.