Prawns Flambéed with Pastis & Candied Tomatoes & Rosé R de Reynier
This dish plays on pronounced Southern notes: the anise character of pastis and the sweetness of candied tomatoes. To match this intensity, Rosé R de Reynier is the ideal partner. Its pale color, liveliness, and aromas of small red berries bring the necessary freshness to counterbalance the warm aspect of the flambé and the garlic from the tomatoes. It's a balanced pairing that highlights the aromatic character of the crustaceans.
The Recipe:
Serves 2 to 4 people.
Ingredients:
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12 to 16 large prawns (fresh or thawed)
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300g cherry tomatoes (or ripe on-the-vine tomatoes)
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3 cloves garlic
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1 small bunch fresh basil
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4cl Pastis
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Extra virgin olive oil
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Fleur de sel and freshly ground pepper
Preparation:
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The Candied Tomatoes: Cut the cherry tomatoes in half. In a pan with a generous drizzle of olive oil, sauté them over low heat with two crushed garlic cloves. Let them gently confit for 15 to 20 minutes until they are tender and slightly caramelized. Set aside and keep warm.
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Preparing the Prawns: Rinse and dry the prawns. You can leave the shells on to retain all the succulence of the flesh. Mince the last clove of garlic.
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Cooking and Flambéing: In a very hot pan with olive oil, sear the prawns for 2 minutes per side over high heat. Add the minced garlic at the end of cooking, being careful not to burn it.
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The Pastis Moment: Pour the pastis over the still hot prawns and ignite immediately (be sure to turn off your extractor fan beforehand). Let the flames die down naturally so that the alcohol evaporates, leaving only the anise aroma.
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Finishing: Add the candied tomatoes to the prawns, gently mix to combine the flavors. Off the heat, generously sprinkle with fresh chopped basil.
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Serving: Serve immediately. You can accompany this dish with fresh pasta or simply with grilled country bread to enjoy the flavored oil.
Serve the Rosé R de Reynier well chilled, between 8 and 10°C. The wine's structure and clean finish pair perfectly with the richness of the prawns and the tenderness of the tomatoes.
Enjoy your meal.
