Are you looking for a recipe for prawns on a fire pit that combines flavour, conviviality, and spectacle? The flambéed prawns on the fire pit plancha are ideal for surprising your guests while enjoying the benefits of cooking over wood fire. Thanks to quick cooking on the hot plate of the fire pit, the prawns remain tender and juicy. Flambéing with Cognac or Pastis adds an exceptional aromatic dimension.
This fire pit plancha recipe is perfect for a gourmet aperitif, a refined starter, or a convivial dish to share.
NECESSARY EQUIPMENT
- Un brasero plancha COEO
- A cooking tongs
- A stainless steel spatula
- A bowl for the marinade
- A long lighter or a kitchen match
- A chopping board
Number of people : 4
Preparation time : 15 minutes
Marinating time: 30 minutes to 2 hours
Temps de cuisson : 10 à 15 minutes
INGREDIENTS
For the prawns
- 16 large raw prawns
- 3 tablespoons of olive oil
- 3 cloves of garlic finely chopped
- The juice of one lemon
- 1 teaspoon of smoked paprika
- 1 teaspoon of Espelette pepper
- Fleur de sel
- Black pepper from the mill
- Chopped fresh parsley
For flambéing
- 5 cl of Cognac
- or 5 cl of Pastis
PREPARATION
Rinse the prawns in cold water and then dry them thoroughly with kitchen paper.
In a bowl, mix the olive oil, chopped garlic, lemon juice, smoked paprika, and Espelette pepper.
Add the prawns and gently mix so that they are perfectly coated in the marinade.
Leave to rest in the refrigerator for at least 30 minutes.
Preheat your COEO plancha grill until the plate is nice and hot.
Place the prawns directly on the plancha.
Cook for about 2 to 3 minutes on the first side.
Turn them over and continue cooking for an additional 2 minutes.
When the prawns start to take on a nice pink and slightly golden colour, gently pour the Cognac or Pastis into a small container.
Distribute the alcohol over the prawns.
Using a long lighter, carefully ignite the alcohol.
Let the flames develop naturally for a few seconds and then extinguish themselves.
Flambéing will concentrate the flavours and bring unique aromatic notes.
Immediately remove the prawns from the heat.
Sprinkle with fresh parsley, add a twist from the pepper mill, a few crystals of fleur de sel, and serve immediately with lemon wedges.
WHY FLAMBÉ THE PRAWNS ON THE GRILL?
Flambéing enhances the natural flavours of the shellfish.
Cognac brings woody and slightly vanilla notes that pair perfectly with seafood.
Pastis offers a Mediterranean touch with its aniseed aromas that evoke summer meals in the south of France.
Combined with the flavours of wood fire, flambéing transforms a simple prawn recipe into a true gastronomic experience.
TIPS FOR SUCCESSFULLY FLAMBÉING YOUR PRAWNS ON THE GRIDDLE
- Use only raw prawns.
- Never exceed 6 to 7 minutes of total cooking time.
- Marinate the prawns for at least 30 minutes.
- Wait for the plate to be very hot before starting the cooking.
- Always pour the alcohol into a container before using it.
- Never bring the bottle directly near the flames.
- Serve immediately after flambéing.
WHAT SIDE DISH TO SERVE WITH FLAMBÉED PRAWNS ON THE GRILL?
This plancha grill recipe pairs perfectly with:
- Grilled green asparagus
- Griddled courgettes
- Herb-flavoured rice
- Roasted new potatoes
- Provençal tomatoes
- Grilled peppers
- Mediterranean salad
- Homemade aioli
For drinks, opt for a Picpoul de Pinet, a Vermentino, a Chardonnay, or a rosé from Provence.
COEO TIP
Add a few cherry tomatoes and lemon slices directly on the griddle before flambéing.
The tomatoes will gently caramelise in the cooking juices while the lemon will slightly caramelise. Together, they will create a simple, generous accompaniment that perfectly complements the flambéed prawns.
MEDITERRANEAN VARIANT WITH PASTIS
For an even more Provençal version, replace the Cognac with Pastis.
Add a few sprigs of fresh fennel on the plancha during cooking and finish with a zest of yellow lemon.
This variant recalls the iconic flavours of the Mediterranean and pairs perfectly with summer meals around the brasero.
FAQ: FLAMBÉED PRAWNS ON THE BRASERO PLANCHA
CAN YOU FLAMBÉ PRAWNS ON A BRASERO?
Yes. The plancha of the brasero is perfectly suited for flambéing as long as safety rules are followed.
WHICH ALCOHOL TO CHOOSE FOR FLAMBÉING PRAWNS?
Cognac brings round and woody notes while Pastis offers a typically Mediterranean aniseed touch.
HOW LONG TO COOK PRAWNS ON THE PLANCHA?
Generally count between 5 and 7 minutes of total cooking time.
CAN YOU USE SHRIMPS INSTEAD OF PRAWNS?
Yes, but you will need to slightly reduce the cooking time.
ARE FLAMBÉED PRAWNS SPICY?
No. The Espelette pepper only adds a slight heat that delicately enhances the flavours.
CAN YOU PREPARE THE MARINADE IN ADVANCE?
Yes. It can be prepared several hours before cooking to further develop the aromas.
