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Food lover, food blogger, loves to cook for friends and family and specially for Mr Petite Cheffe!

If you’re into cooking and might think it’s too tough and messy, this blog is for you! Enjoy the easy, healthy seasonal recipes! Coming your way 3 times a week! A large choice of vegetarian recipes, dinner and lunch ideas, desserts and How-to recipes, all video illustrated! So enjoy cooking and bon appétit!

TPC

Flaming Rhum Prawns

 Flaming Rhum Prawns

Back in Burgundy for the weekend and it’s flaming hot!! With the current travel restrictions this summer we make do with what we can. So, allow me to take you on a trip, across the pacific with this flaming hot prawns recipe!!  Just a spoonful of Fiji Rhum takes us all the way to Fiji baby!! 

Ingredients

  • 2 garlic cloves
  • 2 shallots
  • 1 lime
  • Olive oil
  • 6cl amber Rhum
  • A dozen of prawns

How to Make It

Step 1

Place the washed and dried prawns into a shallow bowl

Step 2

Add the crushed garlic and chopped shallots and squeezed lime juice
Add a generous drizzle of olive oil and season with salt and pepper then add the rhum

Step 3

Toss the prawns around and set aside to marinade for 15 minutes (or more if you have the time)

Step 4

Heat up some olive oil in a skillet, add the prawns, cooking them on both sides for about 3 minutes

Step 5

Add the marinade and set it alight
Please be very very careful as the flame can be quite high, move away and make sure nothing flammable is in the vicinity

Step 6

Serve with quinoa and garnish with parsley

Did you know:

Rhum

Cooking for someone who can’t consume alcohol? Replace two tablespoons of rum with one-half to one teaspoon of rum extract (alcoholic), or mix white grape juice, pineapple juice, apple juice, apple cider or water with a small amount of almond extract. For dark rum, mix molasses and juice; then, add a bit of almond extract.

For flaming simply increase the quantity of oil required in the recipe, turn up the heat to high and flame. Be very cautious when following that step as flames could rise up quite high!

Source: The Spruce Eats

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