Whiskey Flambéed Shrimp, Cauliflower Purée and Cardamom

Hello friends,
Today, I present to you a unique recipe that is both elegant and bursting with character—deliciously fragrant yet simple enough for a special dinner with friends without spending hours in the kitchen.

Here are my flambéed shrimp with whisky, served on a bed of cauliflower purée with a hint of cardamom!

The first element: cauliflower purée and cardamom

Cardamom is a spice with a camphor-like, slightly lemony flavor reminiscent of pine sap. Its pairing with cauliflower is a match made in heaven.

As soon as you start preparing this dish, you will be greeted by the comforting and powerful aromas that emerge. The cardamom, subtle yet expressive, adds an exotic and citrusy undertone to the creamy, comforting cauliflower purée. This contrast between the gentle cauliflower and the vibrant spice forms the perfect base for the shrimp.

And that’s where my shrimp shine!

The shrimp, precisely…

Shrimp are treated with utmost care: simply seared to maintain their tender texture and then elevated with a splash of flambéed whisky. This theatrical touch is not just for show; it concentrates the flavors as the flambéing tames the bitterness of the alcohol while leaving a subtle, warming aroma. The whisky contributes woody, slightly smoky notes that harmonize beautifully with the sweetness of the shrimp and the richness of the purée.

What I particularly appreciate about this recipe is its aromatic balance. One might assume that the flambéed whisky would overwhelm the dish, but it melds seamlessly into the chorus of flavors without overpowering anything. The cardamom, which can sometimes be quite strong, plays a crucial role here: it enhances the purée without overshadowing it, lending an almost festive touch. The result is a dish that is meltingly tender, fragrant, and surprisingly harmonious.

The choice of ingredients for my whisky flambéed shrimp, cauliflower purée, and cardamom

This recipe utilizes very few ingredients, so as I always recommend, choose high-quality ones.

Before you begin, here’s a tip on selecting your ingredients: opt for large, fresh shrimp. They are juicier, tastier, and hold up better during cooking. As for the cauliflower, the fresher it is, the smoother and more fragrant your purée will be, allowing you to finely balance the addition of cardamom.

My advice for plating this dish

I love to serve this dish « plated. » I microwave my plates for one minute to warm them up.

Then, I place a generous scoop of purée in the center, with the shrimp artfully arranged around or on top, finished with a drizzle of the cooking juices for added indulgence.

It’s simple yet so delicious that it delights both the eyes and the palate from the very first bite.

A dish suitable for festive meals

I present this dish as an appetizer or main course for festive occasions.

If you’re seeking a recipe that combines elegance, originality, and pure pleasure, these whisky-flambéed shrimp on a bed of cardamom-infused cauliflower purée are just the ticket.

They embody finesse, personality, and conviviality, promising an explosion of flavors that will make your taste buds sing. A must-try for an unforgettable dinner.

The necessary utensils:

A steamer,

A cutting board,

A knife,

A potato masher,

And a frying pan.

Now you’re all set! Just head to the kitchen, put on an apron, and start making my whisky-flambéed shrimp with cauliflower purée and cardamom!

The recipe, Chef!

Print Recipe

Whisky-Flambéed Shrimp, Cauliflower Puree and Cardamom

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crustaceans – French

Serves: 4 Difficulty: Simple Price: €€

Prep Time: 15 min – Cooking Time: 45 min

Ingredients

• Puree
• 200 g of potatoes
• 200 g of cauliflower
• 1/2 teaspoon of cardamom
• 1/4 teaspoon of ground ginger
• 10 cl of fresh cream
• 25 g of butter
• Salt
• Pepper
• Shrimp
• 1 tablespoon of olive oil
• 270 g of peeled shrimp
• Salt
• Pepper
• 5 cl of whisky
• 2 tablespoons of cream

Instructions

Mashed Potatoes

1

Cook your cubed potatoes and cauliflower florets in steam until you can easily pierce them with a knife.

2

Mash with a potato masher.

3

Add the spices, salt, pepper, and crème fraîche. Mix.

4

Finally, add the butter. Keep warm.

Shrimp

5

Heat the olive oil in the skillet.

6

Add your shrimp, salt, and pepper.

7

After 2 minutes, pour in the whisky. Wait 30 seconds before flambéing.

8

Arrange your flambéed shrimp on the mashed potatoes. Add the juice from the pan.

9

Serve.