Garlic prawns: the simple and quick recipe rated 4.9/5 that everyone loves
These garlic shrimp flambéed with cognac tick all the boxes for a last-minute dinner: six pantry staples, less than 15 minutes in the kitchen, and a result worthy of a seaside bistro.
On the plate, golden garlic, smoked paprika, flambéed cognac, and fresh basil simply envelop 350g of pre-cooked pink shrimp. The result is an intensely flavorful dish, perfect as tapas, as a starter with a salad, or as a main course with rice. The only thing that might give pause is the flambéing: a spectacular gesture, certainly, but one that often intimidates. The good news is, it's very easy to master with a few simple techniques.
Why are these garlic prawns flambéed with cognac so universally acclaimed?
The strength of this recipe lies in its effort-to-wow factor ratio. Start with peeled shrimp, add three crushed garlic cloves, a teaspoon of sweet paprika, a pinch of salt and pepper, and finish with two tablespoons of cognac and chopped basil. In just three minutes of cooking in a hot skillet, the garlic browns without burning, the shrimp warm through without becoming tough, and the juices mingle with the alcohol to create a glossy sauce. This type of dish is defined as a "quick recipe": few steps, very short cooking time, but a truly distinctive flavor profile.
- 3 tablespoons of olive oil
- 2 tablespoons of cognac
- 350g of pre-cooked pink prawns
- 3 cloves of garlic
- 1 teaspoon of paprika
- A few fresh basil leaves
Start by peeling the shrimp if necessary. Peel and crush the garlic cloves. Heat the olive oil in a skillet, add the garlic and shrimp, and sauté for about 3 minutes, stirring frequently. Sprinkle with paprika, salt, and pepper, and stir. Remove from the heat, pour in the cognac, quickly return the skillet to the heat, and flambé. Once the flames have died down, scatter the chopped basil over the top and serve immediately. For a variation, the same base works very well with scallops and a squeeze of lemon, or by replacing the cognac with pastis, armagnac, rum, or even whiskey.
Flaming, alcohol, and precautions around shrimp
Flaming is primarily a matter of safety: keep your face away from the flame, don't perform this step under a lit range hood, and remove the pan from the heat before adding the alcohol, then relight it if necessary with a long match. According to retention factors published by the U.S. Department of Agriculture (USDA), a flambéed dish retains on average nearly 75% of its original alcohol content, which is important for children, pregnant women, or those who should avoid it; in these cases, it's best to simply let the cognac reduce without igniting it, or omit it altogether. Shellfish are also among the priority allergens reported by Health Canada: if you have a known allergy, this type of recipe should be avoided entirely. Finally, the French agency ANSES emphasizes the importance of maintaining the cold chain with seafood; use well-chilled shrimp, don't leave them at room temperature, and consume this dish quickly after preparation.
