Prawns with Absinthe
This quick, elegant recipe combines the unmistakable aniseed aroma of absinthe with the richness of crème fraîche for a seafood dish with a difference…
Prawns with Absinthe
- One large garlic clove (finely chopped)
- 1 small glass of absinthe (approx 80ml)
- 1 tbsp thick crème fraîche
- 600 g king prawns (tiger prawns or shrimp)
- Sea salt and freshly ground black pepper
To garnish
- Fresh herbs (such as parsley, chervil or coriander, finely chopped)
- 1-2 limes (sliced)
- Heat a generous splash of olive oil in a large sauté pan over medium-high heat.
- Add the prawns and sauté for 1-2 minutes, turning them until just pink and barely cooked through. Avoid overcooking.
- Stir in the chopped garlic and cook briefly. Don’t wait until the garlic is cooked – just wait until you can smell its lovely aroma.
- Pour in the absinthe. It will take approximately 30 seconds to catch light. Flambé and stir.
- Stir in the crème fraîche and remove from the heat. Season to taste.
- Serve immediately, garnished with fresh herbs and lime slices. Pair with crusty bread, buttered new potatoes, or a simple green salad.
Be sure to cook the dish very quickly so the prawns don’t become rubbery through overcooking.
Recipe courtesy of Distilleries et domaines de Provence who make Absinthe Absente, distilled in the French Alps using grand wormwood.
www.distilleries-provence.com
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