French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) 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! 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!

Posted on: Dec 1, 2007

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Ingredients

12 raw gambas prawns, shrimp, shell on

4 large garlic clove, peeled and finely minced

4 ounces butter

2-4 tablespoons Scotch whisky, to taste

salt

pepper

parsley, finely chopped for garnish

lemon wedge (to garnish)

Directions

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.
2
Add the gambas and turn up the heat - sauté them for about 3- 5 minutes, turning them constantly until they are a vivid pink.
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!
4
As soon as the flames have died down, serve the hot gambas 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.
5
Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal.
6
Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta.

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From: Chef Potts

On Jan 20, 2008

We don't get Gambas but asked the fish monger for the largest green/raw prawns they had and 500 grams gave us 8 prawns and they were delicious, served them in a bowl between the 2 of us and dipping them in the butter once peeled oh just heaven. The DH would prefer to peel and devien then cook (he felt they were a bit gritty to taste), so since I have another 500 grams in the freezer we will give it a shot this way too. Oh he did have trouble getting the whisky to flame (we used Teachers Scotch Whisky). Thank you FT for a super tasty recipe. Made for Recipe Swap #12 - January 2008.

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Nutrition Facts
Serving Size 1 (110g) Recipe makes 3 servings
Calories 323
Calories from Fat 278		(86%)
Amount Per Serving		%DV
	Total Fat 30.9g	47%
	Saturated Fat 19.5g	97%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 124mg		41%
Sodium 267mg		11%
Potassium 68mg		1%
Total Carbohydrate 1.6g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.1g
Protein 5.2g		10%
Vitamin A 994mcg		19%
Vitamin B6 0.1mg		4%
Vitamin B12 0.4mcg		6%
Vitamin C 1mg		3%
Vitamin E 0mcg		2%
Calcium 26mg		2%
Iron 0mg		4%
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Ingredients

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2

3

4

5

6

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Featured Reviews for This Recipe

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