Gambas with Pastis Henri Bardouin
• One garlic clove, chopped
• 1 small glass of Pastis HB
• 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 pastis 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 and "avélédoi" of course!!