Flambéed shrimp and corn by Laurent Mariotte

Ingredients

4 servings

• 1 kg of Marais Poitevin shrimp
• 75 g of AOP Charentes-Poitou butter
• 2 pre-cooked corn cobs
• 1/2 bunch of parsley
• 1 clove of garlic
• 1/2 glass of cognac
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Cut the corn cobs into thick rounds. Peel and chop the garlic clove, trim and chop the parsley.

2. 2

   In a large frying pan or wok, melt the butter and let it turn almost nutty brown. Toss the shrimp into the pan and stir constantly. Pour the Cognac into the pan and flambé everything. Add the corn rounds and mix again. Finish with the chopped garlic and parsley.

3. 3

   Arrange in a dome on the dish and enjoy immediately with your fingers.