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Fish, Classics and bistro fare

Flambéed Shrimp with Rice

Flambéed shrimp with rice is a seafood dish for 4, ready in 30 minutes, medium difficulty, around €6.00 per person. The shrimp are seared with garlic in butter, flambéed with cognac, then coated in a cream and lemon sauce. Success comes down to keeping the shrimp cooking time short and flambéing properly.

Shrimp seared with garlic and flambéed with cognac, served over fragrant white rice, you're about to bring a bit of restaurant flair to your table tonight.

Flambéed Shrimp with Rice
Total time
30 min
Difficulty
Medium
Cost per person
€6.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Shrimp seared with garlic turn a lovely color and keep a firm, almost crisp bite. The flambéed cognac adds a warm aroma that blends with the cream into a short, lightly lemony sauce that coats each shrimp without drowning it.

This is a dish for an evening when you want to impress without spending hours in the kitchen, a Friday night for two or a casual dinner with guests. White rice soaks up the sauce and works as the only side you need, no reason to add more dishes to the table.

The ingredients

4 people

Fish counter

  • Raw shrimp 20

Fruits and vegetables

  • Garlic 4 cloves
  • Parsley 6 sprigs
  • Lemon 1

Dairy

  • Butter 50 g
  • Heavy cream 15 cl

Pantry

  • Cognacoften in the pantry 6 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Lactose

The step by step recipe

  1. Cook the rice in salted water with a bay leaf, then drain it. 11 min

    Rinse it before cooking to remove the starch.

  2. Peel the shrimp, leaving the tails on, and remove the dark vein from the back.

    Make a small slit along the back with a paring knife, the vein lifts out in one go.

  3. Heat the butter and sear the shrimp with the chopped garlic over high heat. 3 min

    Don't overcook them, they turn rubbery fast.

  4. Pour in the warm cognac and flambé, then add the cream and let it reduce for a minute. 2 min

    Warm the cognac in a small ladle first, it catches fire more easily.

  5. Season with salt and pepper, add the parsley and lemon juice, then serve over the rice.

    Pour the sauce over the rice so it soaks it up.

Our tips to get it right

  • Take the shrimp out of the fridge a bit before cooking, they sear better when they aren't ice cold.
  • Cook the rice and peel the shrimp before you turn on the heat under the pan, shrimp cook fast and leave no time to improvise.
  • Use a wide pan so the shrimp sit in a single layer, otherwise they release water instead of browning.

The variations

  • Swap the cognac for armagnac or whiskey, the flambé technique works the same way.
  • For a shellfish free version, make the same recipe with scallops or chicken strips instead of shrimp.
  • For a quicker meal, skip the flambé step and simply deglaze the pan with the cognac over low heat for a minute.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Bread for the sauce

Storage

The shrimp keep for 1 day in the fridge in a sealed container, their texture suffers in the freezer so freezing isn't recommended. Reheat gently in a pan over low heat so they don't turn rubbery.

Questions about this dish

Can you flambé without a strong alcohol?

Flambéing needs an alcohol of at least 40 percent, like cognac. Without it, you can deglaze the pan over low heat for a minute instead, the flavor will be a bit milder but the dish still works.

How do you keep the shrimp from turning rubbery?

Keep the shrimp cooking time short, 3 minutes over high heat is enough before flambéing. Once they turn pink and orange, they're done, there's no need to cook them longer.

Can you make this dish ahead of time?

You can peel the shrimp and cook the rice ahead, but the shrimp need to be cooked and flambéed right before serving. This is a dish that comes together just before you sit down to eat.

What kind of rice works best with the shrimp?

Plain white rice works perfectly and lets the sauce take center stage. Basmati rice is also a good choice if you prefer a finer, more fragrant grain.

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

Count 30 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in flambéed shrimp with rice?

About 620 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 shrimp with rice cost?

About €6.00 per serving, or €24.00 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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