Each year in July, every individual cell of our large clan rents a house in Cap Ferret. Except me of course because I’m so busy (and so damn poor). So you can imagine how special I feel when my friends or my nephews invite me over for a day at the beach. I am not too excited about the beach part (never could stand it); rather, I am out of my mind excited about seeing the kids… My nephews and grand-nephews are the children I will never have. I have 19 of them and I can honestly say that they are the only good reason I have to keep on keeping on as they say…
Of course they all know how important good food (and seafood in particular) is to me. So we make it a point to always cook something special when I’m with them. Something light and tasty and lick your fingers delicious… One dish everybody loves to eat on a hot summer day by the pool is grilled or seared prawns flambées with Ricard or Pastis or even Jack Daniels. So I will be driving around Cap Ferret with several bottles of brandy in my car this month :0)
Every Mediterranean country has its own anise based alcoholic beverage. In Greece it’s Uzo, in France it’s Ricard. We call this type of drink “anisette”… It is very popular everywhere in France, but it is an absolute star in Provence! It is also perfect to flambé seafood. You can find it almost anywhere in the world. You can also look for “Pastis”. I modified my recipe for the marinade recently. Here is the new version:
- Marinate prawns in olive oil, lemon juice, lemon zests, salt and black pepper for at least 2 hours.
- Grill on a cast iron plate or plancha (2 to 3 minutes on each side) or on the BBQ.
- Flambé with Ricard and serve with the left over marinade on the side. You can spread it on toast or put it in your rice or your pasta…
Note: if you BBQ the shrimp, you will obviously need to transfer them into a pan in order to flamber them. Just make sure the pan is hot enough for the alcohol to catch on fire.
Note: Obviously, we don’t have huge prawns like these in France. They come from Madagascar (the best ones do). I will have to post again soon on my next Cap Ferret trips and the local specialties we’ll cook. Oysters and turbot anyone?! :0)