Best 6 Flaming Prawn Recipes

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**Tantalize your taste buds with our collection of flaming prawn recipes, a symphony of flavors that will set your culinary world ablaze.**

From the fiery kick of Szechuan prawns to the aromatic embrace of Thai drunken prawns, our recipes traverse the globe, capturing the essence of diverse culinary traditions. Each dish is a testament to the versatility of prawns, showcasing their ability to transform into tantalizing morsels that ignite the senses.

**Indulge in the fiery heat of Szechuan prawns, where succulent prawns are coated in a vibrant red sauce, alive with the bold flavors of Sichuan peppercorns and chili oil.**

**Transport yourself to the vibrant streets of Thailand with our Thai drunken prawns, a riot of flavors and textures that will leave you craving more.**

**For a taste of Mediterranean flair, try our flaming prawns with garlic and white wine, a simple yet elegant dish that highlights the natural sweetness of prawns.**

**And for those who appreciate a touch of smokiness, our grilled flaming prawns with chipotle butter are a must-try, offering a smoky, slightly spicy twist that will tantalize your palate.**

No matter your taste preferences, our flaming prawn recipes offer a culinary journey that will leave you craving more. Get ready to embark on a flavor-filled adventure, where each bite is a fiery delight.

Check out the recipes below so you can choose the best recipe for yourself!

FLAMING SHRIMP AND GRITS



Flaming Shrimp and Grits image

Provided by Alton Brown

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup grits or coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, grated
1 pound (31/35 count) shrimp, peeled and deveined
2 ounces bourbon whiskey
1/4 teaspoon hot sauce, optional
Kosher salt
Freshly ground black pepper

Steps:

  • For the grits:
  • Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
  • While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
  • Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
  • For the shrimp:
  • Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

PRAWNS SAMBUCA



Prawns Sambuca image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 ounces olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallots
16 Monterey Bay prawns
3 ounces Chardonnay or dry white wine
2 ounces liquorice liqueur
1/4 cup diced tomatoes
1 tablespoon finely chopped tarragon
Salt and pepper
4 ounces sweet butter
12 ounces linguini, cooked
4 sprigs tarragon
4 chives

Steps:

  • In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;

THAI PRAWN NOODLES



Thai prawn noodles image

Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal

Provided by Katy Gilhooly

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 12

200g dried egg noodles
2 tsp vegetable oil
25g ginger , finely chopped or grated
3 garlic cloves , finely chopped
2 red chillies , finely chopped
200g frozen peas
300g peeled raw king prawns
2 eggs , lightly beaten
2 tbsp reduced-salt soy sauce
2 limes , 1 juiced, 1 cut into wedges
6 spring onions , sliced
handful chopped coriander , to serve

Steps:

  • Cook the noodles following pack instructions, drain, run under cold water and set aside.
  • Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
  • Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium

FLAMING GARLIC AND WHISKY GAMBAS! (KING PRAWNS - GIANT SHRIMP)



Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp) image

French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) and sauté them in garlic butter.....then add a generous slug of Scotch whisky - set them alight - flambé them for a minute or so...........serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices - maybe with a salad of mixed baby leaves! Sublime...........divine decadence on a platter! I like these - can you tell??! Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments. Tactile eating - so provide plenty of napkins or finger bowls!

Provided by French Tart

Categories     Lunch/Snacks

Time 13m

Yield 3-4 serving(s)

Number Of Ingredients 8

12 raw gambas prawns, shrimp, shell on
4 large garlic cloves, peeled and finely minced
4 ounces butter
2 -4 tablespoons Scotch whisky, to taste
salt
pepper
parsley, finely chopped for garnish
lemon wedge (to garnish)

Steps:

  • Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sauté the garlic for about 1 minute.
  • Add the gambas and turn up the heat - sauté them for about 3- 5 minutes, turning them constantly until they are a vivid pink.
  • Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around - please be VERY careful!
  • As soon as the flames have died down, serve the hot gambas with the garlic and whisky butter, scattering the chopped parsley on top of them. Season lightly with salt and pepper or allow the diners to season them themselves.
  • Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal.
  • Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta.

FLAMING PRAWN



Flaming Prawn image

Number Of Ingredients 14

FOR THE SHRIMP AND VINEGAR MARINADE:
1 1/2 pounds shrimp, jumbo, in their shells (see note)
3 tablespoons cider vinegar
2 tablespoons apricot nectar
2 tablespoons lemon juice
FOR THE YOGURT MARINADE:
1 cup plain yogurt, whole-milk
1 to 3 teaspoon cayenne pepper or hot paprika
3 cloves garlic, minced
1 tablespoon ginger, grated fresh
1/4 teaspoon cloves, ground
1 teaspoon salt
2 to 3 tablespoons butter, melted, for brushing
1/4 cup rum, preferably 151 proof, for flambeing

Steps:

  • 1. Cut each shrimp lengthwise through the belly almost all the way through to the back shell and devein. Spread the halves open but leave attached and in the shell. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the vinegar marinade.2. Combine the vinegar, apricot nectar, and lemon juice in a nonreactive baking dish large enough to hold the shrimp in one layer. Add the shrimp, cut side down, and let marinate, at room temperature, for 15 minutes.3. Meanwhile, prepare the yogurt marinade: Combine the yogurt, cayenne, garlic, ginger, cloves, and salt in a large nonreactive bowl and whisk to blend. Add the shrimp, turning to coat, then cover and let marinate, in the refrigerator, for 1 hour.4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Remove the shrimp from the marinade, discarding the marinade, and arrange the shrimp, cut sides down, on the hot grate. Grill for 2 minutes, then turn, using tongs, and grill until nicely browned on the outside and firm and pink inside, 2 to 4 minutes more. Brush the shrimp once or twice with the melted butter as they cook.6. Transfer the shrimp to a platter. Make sure the area is clear of flammable material and that no one is standing too close. Roll back your sleeves and tie back your hair if necessary. Gently warm the rum, over very low heat, in a small saucepan do not let it boil or even get hot. Remove the pan from the heat and, averting your face and using a long match, ignite the rum. Very carefully pour it over the shrimp and serve immediately.Serves 4Note: Lobster tails also work well in this recipe. Prepare 4 lobster tails as directed for the shrimp in step 1 and marinate as directed, first in the vinegar mixture and then in the yogurt. Grill as directed, 6 to 8 minutes per side.

Nutrition Facts : Nutritional Facts Serves

PRAWN SAGANAKI



Prawn Saganaki image

In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.

Provided by Angie

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 red onion, halved and thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons tomato paste
½ cup white wine
1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
1 ½ pounds prawns, peeled and deveined, tail on
½ cup crumbled Greek feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
  • Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
  • Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
  • Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 19.7 g, Cholesterol 277.5 mg, Fat 11.5 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 967.5 mg, Sugar 11.7 g

Tips:

  • To devein shrimp, use a sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Remove the vein and discard it.
  • If you don't have cooking sake, you can substitute dry white wine or chicken broth.
  • Be careful when flambéing the shrimp. Always point the pan away from your face and other people, and never flambé under a range hood.
  • Serve the flaming shrimp immediately, over rice or noodles.

Conclusion:

ThisFlaming Prawn recipe is a delicious and impressive dish that is perfect for a special occasion. The prawns are cooked in a flavorful sauce and then flambéed with brandy, creating a dramatic presentation. The dish is sure to wow your guests and leave them wanting more.

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