Gambas ‘flambéed’ with cognac

20 gambas, uncooked

80 ml/ 1/3 cup cognac

1 garlic clove, sliced finely

1 shallot, sliced finely

½ tsp ground nutmeg

A pinch of piment d’espellette

1 tbsp fresh lemon juice

A handful of chopped parsley

Olive oil

Sea salt & black pepper

Place fresh gambas in a dish and drizzle with olive oil, sea-salt, black pepper, nutmeg, a pinch of piment d’espellette and 1 tbsp lemon juice. Cover and leave to marinate 3 hours or overnight.

Just before cooking the gambas, warm the cognac so it’s slightly heated. Set aside.

In a large frying pan, heat 1 tbsp of olive oil and sauté gambas, shallots and garlic for a few minutes, until golden. Off the heat, pour cognac on gambas and light a match. Take a step back and be careful not to burn yourself! Let the gambas flambé for a couple of minutes or until it stops, tossing the pan from time to time. Return to heat and reduce for a minute. Sprinkle with chopped parsley and serve immediately.

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