One-Pot Wonders

Shrimp Sautee With a Flambe and A Jete

March 18, 2011
9 Ratings
  • Serves 2-4
Author Notes

Today, I have spent way too much time obsessing over shrimp recipes to make this weekend. I feel a bit like Forrest Gump, when he reels off all of the different ways shrimp can be cooked. It makes it hard to choose. When I saw this week's theme, it all came together. This particular recipe is based on one from Julia Child. Here, you SAUTE, FLAMBE, and then add some yummy accoutrements: shallots, diced tomatoes, and fresh herbs. The shrimp and its inebriated sauce are delicious served over rice or with French bread. As you bring the plates to the table, try to do a JETE (a leap with one leg in front; the other leg in back)....just because it rhymes. - Waverly —Waverly

Test Kitchen Notes

Easy and delicious, Waverly’s Shrimp Sautee With a Flambe A Jete is quick enough for a celebratory weeknight meal and elegant enough to impress your weekend guests. Bathed in a fragrant boozy-butter sauce, sweet shrimp are framed between bright parsley and fresh, herbal dill. Lemon and tomato lend fruity acid, while cognac imparts a subtle white peppery finish. Thanks for a wonderful dish, Waverly! - gingerroot —gingerroot

What You'll Need
  • 1 pound large shrimp, peeled, deveined, rinsed and patted dry
  • 4 tablespoons butter
  • salt and freshly ground black pepper to taste
  • 1/4 -1/3 cups Cognac
  • 1/3 cup dry vermouth
  • 2 tablespoons shallots, finely chopped
  • 1/4-1/2 cups fresh flat-leaf parsley, finely chopped
  • 1-2 sprigs fresh dill, finely chopped
  • 1 cup diced tomatoes, drained
  • 1/2 a large lemon
  1. PREP: The key to a successful flambe is mise en place: have all of your ingredients prepped and ready to go and placed beside the stove. Small prep bowls come in handy.
  2. SAUTE: Heat a large skillet over HIGH heat. Add shrimp. Toss them around in the pan until all of the moisture from them evaporates, about 30 seconds. Add the butter. As it melts, stir the shrimp around so that they are coated. Cook until shrimp turn pink - no longer. This will take only a few minutes. Season to taste with salt and pepper.
  3. FLAMBE: Pour Cognac into a measuring cup, prep bowl or long-handled ladle and then onto the shrimp. Tilt the skillet toward a lit kitchen match or hand-held torch. For safety's sake, tilt the skillet AWAY from your body. Once enflamed, carefully set the skillet down. Allow the alcohol to burn off. This takes about 15-30 seconds. Add vermouth.
  4. ADD ACCOUTREMENTS: When all the flames have died, add shallots, parsley, dill, and tomatoes. Stir to combine. The mixture should be bubbling. Continue cooking until everything is heated through, 2-3 minutes longer. Squeeze the lemon over the mixture and stir the juice into the sauce. Taste for seasonings. Add more salt and pepper if needed. Remove skillet from heat.
  5. SERVE: Serve over plain white rice or with a sliced baguette. On the side, serve a crisp salad of mixed greens. Delicious with Sauvignon Blanc.

See what other Food52ers are saying.

  • KvellintheKitchen
  • Waverly
  • boulangere
  • pauljoseph
  • gingerroot
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.

18 Reviews

KvellintheKitchen April 4, 2013
This dish looked so delicious but I was too nervous to flambe for one, so I made a similar version—Shrimp Saute, sans Flambe—and it was absolutely amazing!!! Still fiery,despite forgoing the flames! Check out my post here- I made sure to give you a shout out :)
Waverly April 8, 2011
Thank you, Gingerroot for your flattering review. I am so glad glad you enjoyed it!
gingerroot April 8, 2011
You're welcome, Waverly! I had fun making it and it was delicious.
fishersfoodie March 20, 2011
love your description--unfortunately my coordination ends at the entry to the dining room, so i will skip the jete, but my guests will wonder about my smile as I serve this!
boulangere March 19, 2011
Love your title!
ellenl March 19, 2011
Thanks for clarifying--can't wit to try this today or tomorrow!
Waverly March 19, 2011
I hope you like it!
pauljoseph March 18, 2011
From Fort Cochin ARABIAN Sea
pauljoseph March 18, 2011
Waverly I bought some Tiger Prawns today today but I never tried this flambe method will try today
pauljoseph March 18, 2011
I just want to show my prawns picture I hope you don't mind
Waverly March 18, 2011
Wow - those guys are big! Where did you get them? I bet they are delicious.
gingerroot March 18, 2011
I love this! Sounds absolutely delicious.
ellenl March 18, 2011
Not clear if shrimp are in skillet when flambe bec. you then say after flambe, to add shrimp back to skillet--please help.
Waverly March 18, 2011
Thanks for pointing out that error. The shrimp stay in the pan the entire time. I will edit now.
Lizthechef March 18, 2011
Love the fresh ingredients. I'm cooking shrimp tomorrow too. Maybe I can call it "shrimp for chickens" since I quit firing up dishes after a spectacular inferno took place in my kitchen years ago.
Waverly March 18, 2011
I find the ignition step a bit intimidating as well....but it is kind of fun when you get the hang of it.
hardlikearmour March 18, 2011
If I tried to do the jeté as I brought this to the table, I'd probably send shrimp flying! Your recipe sounds delicious.
Waverly March 18, 2011
Thank you!