Brazil

Clean medium pink shrimp with the tail

Salt

Lemon Pepper

Sweet paprika

Butter

Extra Virgin Olive Oil

Cognac or whiskey to flambé

Strained orange juice

Honey

Ginger Powder

Cornstarch dissolved in 1/3 of a glass of water

Shrimp flambé with orange syrup 🍊

Limpe o camarão deixando somente o rabinho e tempere com o sal, o lemon Pepper e a páprica doce ( 1 colher de chá de cada tempero), deixe reservado por 30 min para pegar bem os sabores.

Clean the shrimp leaving only the tail and season with salt, lemon pepper and sweet paprika (1 teaspoon of each seasoning), leave for 30 min to get the flavors well.

Prepare a calda de laranja: coloque em uma panela 200 ml de suco de laranja peneirado , 2 colheres de sopa de mel, 1/2 colher de chá de gengibre em pó, 1 pitada de sal e depois de reduzir por 10 min acrescente 1 colher de sopa de maisena dissolvida em 1/3 de copo de água e deixe engrossar ( isso acontece bem rápido!). Reserve.

Prepare the orange syrup: put in a pan 200 ml of sieved orange juice, 2 tablespoons of honey, 1/2 teaspoon of powdered ginger, 1 pinch of salt and after reducing for 10 min add 1 tablespoon of cornstarch soup dissolved in 1/3 of a glass of water and let it thicken (this happens very quickly!). Reserve.

Aqueça a manteiga com uma colher de sopa de azeite, e grelhe os camarões por no máximo 2 min de cada lado ( se não forem muito grandes deixe 1 e 1/2 minuto de cada lado). Acrescente o conhaque e flambe até a chama do fogo apagar.

Heat the butter with a tablespoon of olive oil, and grill the prawns for a maximum of 2 minutes on each side (if they are not too large, leave 1 and 1/2 minutes on each side). Add the brandy and flambé until the flame goes out.

Shrimp flambé with orange syrup 🍊

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