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The main dish, Chic bistro

Flambéed shrimp with cognac and basmati rice

Flambéed shrimp with cognac is a bistro style dish for 6 people, with a creamy sauce built on tomato paste and basmati rice on the side. It needs 30 minutes of active work spread through the day, the marinade and rice are made ahead, only the final cooking happens in front of guests. It's medium difficulty, about €9.20 per person, and the trick is searing the shrimp well before flambéing so they stay plump, not rubbery.

Shrimp flambéing right at the table, or close to it, always makes an impression on your guests.

Flambéed shrimp with cognac and basmati rice
For
6 people
Work
30 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€9.20
Calories per person
580 kcalcalculated by Kiloach, your weight coach

Flambéed shrimp with cognac plays on a simple contrast, the firm, slightly sweet flesh of the shrimp against a creamy sauce lifted with tomato paste and a touch of Espelette pepper. The flambé step isn't just for show, it burns off the alcohol and leaves a round, warm aroma that works beautifully with the cream. It tastes like a seaside bistro dish, without being hard to pull off at home.

This is a great choice for a dressed up dinner with friends, a birthday, or a family meal when you want something a little special without spending the whole evening in the kitchen. The marinade and rice are done in the morning, leaving just a few minutes of cooking at serving time, so you actually get to sit with your guests. It works year round, paired with a light starter and a dessert that isn't too sweet to balance the rich sauce.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 25 min
  3. Before the guests arrive 2 steps, 20 min
  4. When it's time to serve 2 steps, 9 min

There's no need to start the day before here, everything happens the same day. In the morning, you peel and marinate the shrimp, then keep them chilled. Right before guests arrive, you cook the rice and measure out all the sauce ingredients into small bowls, so the quick final cooking happens calmly in front of everyone at serving time.

The ingredients

6 people

Fish counter

  • Raw shrimp 1 kg

Pantry

  • Cognac 6 cl
  • Tomato pasteoften in the pantry 1 tbsp
  • Basmati riceoften in the pantry 400 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch
  • Espelette pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 40 g

Fruits and vegetables

  • Garlic 4 cloves
  • Flat leaf parsley 0.5 bunch

Allergens Shellfish, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the shrimp, leaving the tail on, and remove the dark vein running along the back. 20 min

    Keep the shells in the fridge, you can turn them into a shellfish butter another time.

  2. Toss the shrimp with the olive oil, minced garlic, and Espelette pepper, cover, and keep chilled. 5 min

    Don't salt the marinade, salt would make the shrimp spongy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Rinse the basmati rice, cook it covered in twice its volume of salted water, then let it steam off the heat. 15 min

    Stir in a knob of butter at the end of cooking and fluff with a fork.

  2. Chop the parsley and measure the cognac, cream, and tomato paste into small bowls within reach. 5 min

    Everything needs to be ready before you start, the shrimp cook very fast.

When it's time to serveThe final touches, right in front of your guests.

  1. Melt the butter in a large skillet, sear the shrimp 2 minutes per side, pour in the cognac, and flambé. 6 min

    Wait until the shrimp turn pink before flambéing, otherwise they end up boiling in the liquid instead.

  2. Add the cream and tomato paste, let it boil for 2 minutes, scatter with parsley, and serve with the rice. 3 min

    If the sauce gets too thick, loosen it with a spoonful of hot water.

Our tips to get it right

  • Pick good sized raw shrimp, they hold up better to quick high heat cooking and stay meaty, unlike small shrimp that dry out fast.
  • Use a wide skillet so the shrimp sit in a single layer, otherwise they steam in their own juices instead of browning.
  • Let the cognac come to room temperature before flambéing, cold liquor straight from the fridge doesn't ignite as easily.

The variations

  • Swap the cognac for armagnac or whiskey, the flavor barely changes and the technique stays the same.
  • For a shellfish free version, try the same recipe with scallops, they cook even faster so watch the timing closely.
  • To save time, skip the flambé step and just deglaze with the cognac, letting the alcohol cook off over high heat for a minute.

What to serve it with

  • Avocado and grapefruit salad to start
  • A dry, fruity white wine
  • Lemon tart for dessert

Storage

Leftovers keep for 1 day in the fridge in a sealed container, the shrimp's texture fades fast after that. This dish doesn't freeze well, the cream sauce and shrimp don't hold up to thawing. Reheat gently in a skillet over low heat, without letting the sauce boil.

Questions about this recipe

Can I use frozen shrimp for this recipe?

Yes, as long as you thaw them fully and pat them dry with paper towels before marinating. Extra moisture will stop them from browning properly in the pan.

How do I flambé the cognac safely?

Pull the skillet away from the flame before pouring in the alcohol, then bring it back to the heat to ignite. Keep hair and loose sleeves clear, and never lean over the pan.

Can I make this for more than 6 people?

Yes, just double the ingredients, but cook the shrimp in two batches. A crowded pan makes them stew in their own liquid instead of searing.

What rice can I use instead of basmati?

Fragrant Thai jasmine rice works well and adds a light floral note that pairs nicely with the sauce. Avoid short grain rice, which turns sticky.

Can flambéed shrimp with cognac and basmati rice be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make flambéed shrimp with cognac and basmati rice?

Allow 50 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in flambéed shrimp with cognac and basmati rice?

About 580 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does flambéed shrimp with cognac and basmati rice cost?

About €9.20 per person, that's €55.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Remember to ask your guests about their allergies before putting your menu together.

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