This is so easy, fast (super fast), juicy and so delicious; and like with my salmon tartare or my olive chicken, this is one of those dishes that everyone loves! I’ve been cooking this for dinner parties for as long as I can remember. Actually, I must confess that I often make this dish just for myself. As if I could wait for the next dinner party to come around :0)
– 12 jumbo shrimps (with heads)
– 2 wine glasses worth of heavy cream (liquid kind)
– 1 wine glass worth of Jack Daniels
– Salt and pepper
– 1 pinch of Cayenne Pepper
1. Shrimps in pan with a little canola oil. Just get them to color (1mn on each side)
2. Add Jack Daniels and flambé (Keep pan on heat so all the fumes get to burn)
3. Add cream, salt, pepper and Cayenne pepper
4. Crush the heads with a fork and take them out when all the red juices are in the sauce
5. Let sauce reduce slowly (1 or two minutes)
Eat with warm baguette of course!
50 Comments Add yours
Jack Daniels in any sauce is delicious!
Again, amazing. The recipe and the photos. You are so incredibly talented.
You are way too kind dear Julia
Top class photography and excellent ingredients. You may not believe it but I own some land in Lynchburg, Tennessee. Some years ago, I handled the advertising account, in Ireland, for Jack Daniels. The distributor nominated me to be a ‘Tennessee Squire’, a Jack Daniels promotional device. As a squire, one gets ownership of an unspecified plot of Tennessee land. For many years after, I received letters from various residents of Lynchburg, telling me of local things like coon hunts across my land. The letter lasted longer than the account. It went after a couple of years.
What a great story!!!
I also had access to lots of JD. I was usually a welcome guest at parties.
You crack me up! Can’t wait for you to visit 😉
Hey Stephane, you don’t have a ‘like’ button anymore
Oh thanks, I know. I’m going for a more streamlined look. Sorry for the inconvenience and thanks for your comment 🙂
It must be very delish! Another great way to cook prawns 🙂
Thanks Adelaide. There is no wrong way to cook prawns in my book 😉 🙂
Recipe looks wonderful!
Nice Recipe stephane!!! One question, what can i use instead of heavy cream…
Nothing really. My brother uses soy cream, but mostly in soups. Your best bet is to forget about the cream alltogether and just flambé and serve. That’s what I do when I use Ricard and it is absolutely delicious as well. Healthier too 😉
Awesome!! thanks Stephane!! and I hope all is well with you
Those look wonderful. I live in the part of Kentucky where there are several bourbon brewing companies…..while I tend to cook with Makers Mark….I believe the addition of a good bourbon is a great idea! It is funny…in Ky folks sure are loyal to their brand of bourbon, and they can give you specific reasons, sort of like wine connoisseurs. Ha!
Sheila from Mykentuckyliving
It’s the same around here Sheila. I like to use Burgundy wine for my coq au vin and everyone in Bordeaux tells me I’m a traitor… 😉
Gosh I am currently swooning over these photos. I wish they were scratch and sniff… but then again on second thought that might be just as much torture. I hope you enjoyed!
I really did Sarah. Now you have to make them so you can experience the smell and taste and texture for yourself 😉
Ah! I know! I just have to track down some prawns.
Your color palettes are intriguing! Did you have to pay for that feature? I was also intrigued by your handy dandy measuring cup. Your recipe looks easy and totally delicious!
🙂 No, I created the color palettes myself on pages and then used Turbocollage to collate the picture with the palette. I saw examples on Pinterest and liked the effect…
WordPress is also offering color palettes to match your header picture for example. But you have to pay for the privilege… Just love the browns and pinks you found 🙂
I love your blog´s new outfit! And I am so glad I have already had dinner, otherwise your shrimp would leave me even more craving than it does anyway! Merci pour la recette, shrimp is my absolute favorite dish, and I yet I have never flambéed them !
Thanks Sabine! I am so glad you noticed the new look. I wanted something cleaner that would draw more attention to the content and less on side bar clutter. Yes, I looooove shrimp too. I don’t think I ever came accross a shrimp dish I didn’t like… Try flambé shrimp with Ricard as well. No need for cream. Just ricard, salt and pepper…
Lovely! I would just love to taste your seafood…as I am still quite the beginner.
Try this recipe Laila. It is really easy and you’ll love it I’m sure! 😉
Mon Dieu what a big bowl of deliciousness!
merci beaucoup for this one!!!!!
I loooooooove shrimp 😉
J’ai essayé le Jack tout seul, c’est pas mal aussi..
Je l’ai pris dans ton placard! 🙂
That looks fantastic, Stéphane, it makes me so hungry now…and I love those colourbars, like an abstract painting of one of your favourite recipes!!! 🙂
I knew you’d like it Rosa! It must speak to the artist in you 😉
Thanks for the recipe idea! I’ve tried to tell French amis about Americans cooking with Jack Daniels, and nobody believes me!
When I don’t use Cognac, I use Jack. I need to find a good meat/jack recipe.
Honestly, my favorite Jack/meat recipes would involve pulled pork or barbecue chicken or ribs. Summer food!
Oh stop it!!! 🙂
Looks tempting! Thank you. For sharing your recipe. Yvette
You should try it Yvette!! With such a beautiful French name, following a French man’s recipes is like a duty 🙂 Just kidding 😉
Once I make this beautiful meal I will posta comment. Thank you for the compliment!
Oh, stop it, Stephane! You are making me hungry, and I am trying very hard not to be 🙂 I hope you are doing well!
I am doing great dear Tamara. Hungry is good! Food is life. In my case, life is food too… 😉 🙂
Wow that looks delicious! Yes!
You should try it Amanda! It takes no time and never fails to impress…
This is so quick and easy, I love shrimp and this is a new way for me to prepare. The whisky and cream must make a very tasty sauce.
It is so tasty and soft in your mouth. True, original soul food for me…
This looks delicious! Thanks for the recette! Was just in your area today – Libourne & Saint Emilion traing for new job. Need to re-visit to see Libourne market in action. Thanks again for recipe!
You need to call me next time. We should at least have coffee!!
I can taste those from here! What a shame you a) don’t do mail order and b) they wouldn’t survive the mail system. Lovely idea, thanks.
That’d be a nice prank though 😉