Pan-seared brandy shrimp is an easy and delicious main course, prepared in just minutes and perfect for family lunches or dinners. Here are the steps and tips to make this recipe perfectly.
If you like shrimp, don’t forget to check out the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 223.50 (Kcal)
- Carbohydrates 6.43 (g) of which sugars 6.43 (g)
- Proteins 27.35 (g)
- Fat 3.53 (g) of which saturated 0.33 (g)of which unsaturated 0.00 (g)
- Fibers 0.48 (g)
- Sodium 873.87 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 14 oz large shrimp
- 1 shot brandy
- to taste salt
- to taste extra virgin olive oil
- 1 lemon
Tools
- 1 Frying Pan
- 1 Knife
- 1 Cutting Board
Procedure
For pan-seared brandy shrimp, choose high-quality ingredients; select medium/large shrimp with the head on.
Start with the shrimp, cleaning them perfectly to remove the black vein on the back, so your guests can enjoy the shrimp without needing to dissect them for cleaning.
Remove the vein but keep the head for a nicer presentation. With a knife, slightly cut along the back and remove the vein with a toothpick or fork.
Place the pan on medium heat, and when it’s hot, add a drizzle of olive oil.
Quickly sear the shrimp in the pan, and after a couple of minutes, deglaze with the brandy.
Bring the pan close to the flame so it catches fire and evaporates; if using an induction cooker, you can use a lighter or torch.
Be careful not to burn yourself!
When the brandy has completely evaporated, season the dish with salt, a sprinkle of organic lemon zest, and a pinch of salt.
Your brandy shrimp is ready!
Plating Tips:
I recommend serving the brandy shrimp on a single plate with a light salad on the side if it’s a main course. If serving this dish as an appetizer, you can create a single platter for guests to serve themselves. Complete the dish with aioli sauce or classic mayonnaise.
Wine Pairing for Brandy Shrimp:
To enhance the flavors of the shrimp, I recommend a dry white wine, such as a Sardinian Vermentino. Alternatively, you can serve it with a Gavi or an Etna Bianco.
