Gambas with absinthe Absente
• One garlic clove, chopped
• 1 small glass of absinthe ABSENTE
• Thick crème fraîche
• And, of course the shrimp (or large prawns)!
Prepare all the ingredients in advance as the dish is cooked very quickly and the shrimp will become rubbery if overcooked!
Heat a little olive oil in a pan. Add the shrimp and turn for a few seconds until cooked. Stir in the garlic.
Don't wait until the garlic is cooked. As soon as you can smell its lovely aroma, pour in the absinthe and heat (it will take approximately 30 seconds to catch light). Flambé and stir. Next stir in the crème fraîche. Serve immediately when it is still piping hot.
© photo : Adobe Stock - fudio
Absente 55°, absinth
55°- 70 cl
Absinthe is very characteristic. This is a clever blend of absinthe, artemisia, green anise and balm : delicate, sweet and slightly spiced.