Flaming garlic and whisky gambas! King prawns - giant shrimp (recipe)
| Flaming garlic and whisky gambas! King prawns - giant shrimp (recipe) | |
|---|---|
| Name | Flaming garlic and whisky gambas! (king prawns - giant shrimp) |
| Ingredients | Garlic cloves • Butter • Salt • Pepper • Parsley • Lemon wedge |
| Cooktime (in hours) | 0.133333333 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.216666666 |
| Keto friendliness | Keto friendly |
| Calories | 318.4 |
| Fat | 30.9 |
| Protein | 3.9 |
| Carbohydrate | 1.8 |
| Fiber | 0.1 |
| Net carbohydrates | 1.7 |
| Sugar | 0.1 |
| Saturated fat | 19.4 |
| Cholesterol (mg) | 111.5 |
| Sodium | 406.6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Flaming garlic and whisky gambas! King prawns - giant shrimp (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Flaming garlic and whisky gambas! King prawns - giant shrimp (recipe) image(external)
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- Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sautv the garlic for about 1 minute.
- Add the gambas and turn up the heat - sautv them for about 3- 5 minutes, turning them constantly until they are a vivid pink.
- Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around - please be VERY careful!
- As soon as the flames have died down, serve the hot gambas with the garlic and whisky butter, scattering the chopped parsley on top of them. Season lightly with salt and pepper or allow the diners to season them themselves.
- Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal.
- Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta.
Food tags
Spanish, Scottish, European, Very Low Carbs, Savory,, Stir Fry
Flaming garlic and whisky gambas! King prawns - giant shrimp (recipe) details
Time:
Prep Time in Hours and Mins:13M
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Contributors: Prab R. Tumpati, MD
