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Fish, South and mountains

Flambéed pastis shrimp with Camargue rice

Flambéed pastis shrimp is a shellfish dish for 4 people, ready in 35 minutes, rated easy, at €6.80 per serving. The key to success is flambéing off the heat and keeping the shrimp cooking time short so they stay tender. It's served over Camargue rice with a cream sauce brightened by anise and lemon.

Tonight I'm flambéing shrimp with pastis, a little theater at the dinner table, served with Camargue rice.

Flambéed pastis shrimp with Camargue rice
Total time
35 min
Difficulty
Easy
Cost per person
€6.80
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Flambéing the pastis gives the shrimp a warm anise scent that blends into the cream without overpowering it, and a squeeze of lemon at the end keeps the whole dish tasting fresh instead of heavy. The shrimp stay plump and tender if you keep the sear short, that's what separates juicy shrimp from rubbery ones.

It's a weeknight dinner that feels a little special without any real extra effort, or an easy dish to serve guests without spending the evening in the kitchen. The flambé moment is always a hit with kids at the table, and the Camargue rice holds up nicely against the rich sauce. We bring this one back as soon as warmer weather arrives.

The ingredients

4 people

Fish counter

  • Raw shrimp 16

Fruits and vegetables

  • Garlic 3 cloves
  • Parsley 1 sprigs
  • Lemon 1

Pantry

  • Pastisoften in the pantry 4 cl
  • Camargue riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Allergens Shellfish, Lactose

The step by step recipe

  1. Cook the rice in a large pot of salted water. 15 min

    Camargue rice takes a bit longer than plain white rice, follow the timing on the package.

  2. Melt the butter in a large skillet, cook the chopped garlic briefly, then sear the shrimp. 5 min

    Don't overcook them, they turn tough the moment they're fully pink through.

  3. Off the heat, pour in the pastis, return the pan to the heat and flambé by tilting it toward the flame.

    Keep a lid within reach to smother the flame if needed.

  4. Remove the shrimp, pour the cream into the pan and let it thicken while scraping up the browned bits. 4 min

    A squeeze of lemon cuts through the richness of the cream and lifts the anise flavor.

  5. Return the shrimp to the sauce, scatter with parsley and serve over the drained rice.

    Let everyone peel their own shrimp at the table, it's more fun and keeps the flavor.

Our tips to get it right

  • Peel the shrimp leaving the tail on for a more elegant presentation, or peel them completely if you're cooking for kids.
  • Take the shrimp out of the fridge a bit before cooking, cold shrimp don't sear as well in a hot pan.
  • If you're not used to flambéing, pour the pastis into a small cup first before adding it, that way you won't risk pouring the whole bottle into the pan.

The variations

  • Swap the pastis for another anise flavored spirit like Pernod, the result stays very close.
  • For an alcohol free version, skip the flambé step and stir a pinch of crushed fennel seeds into the cream to keep that anise note.
  • For kids who don't like even cooked alcohol, set aside their shrimp in a plain cream sauce before flambéing the rest.

What to serve it with

  • Crusty bread for the sauce
  • A lemony green salad
  • A chilled Provence rosé

Storage

The shrimp in sauce keep for 1 day in the fridge in a sealed container, their texture fades quickly after that. This dish doesn't freeze well, the cream separates once thawed. Reheat gently over low heat while stirring, without letting it boil.

Questions about this dish

Can I use frozen shrimp?

Yes, as long as you thaw them fully and pat them dry with a towel before cooking. Wet shrimp cool down the pan and release water instead of searing properly.

What if I don't have pastis?

Ricard or Pernod work exactly the same way, they're the same style of anise spirit. For a fully alcohol free version, stir a pinch of crushed fennel seeds into the cream instead.

How do I flambé safely?

Always pull the pan off the heat before pouring in the pastis, then set it back on the heat and tilt it slightly toward the flame. Keep a lid nearby to smother the flame if needed, and never flambé under a running range hood.

Can I make this ahead of time?

The rice can be cooked ahead and reheated with a bit of steam. The shrimp, though, need to be cooked right before serving, their texture doesn't hold up to waiting or extended reheating.

How long does it take to make flambéed pastis shrimp with Camargue rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in flambéed pastis shrimp with Camargue rice?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does flambéed pastis shrimp with Camargue rice cost?

About €6.80 per serving, or €27.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Always check the labels of the products you buy.

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