Shrimp and Spinach in Pink Vodka Sauce
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Flambéing involves drizzling food with alchohol, which, after warming, is ignited before serving. When done in the kitchen, flambeing offers the cook an intense deglazing of the ingredients to infuse flavors.
In addition to deglazing, the flaming cooks off the harsh alcoholic taste of the vodka so that it melds nicely into the other ingredients. Below you will find some tips for doing this at home.
INGREDIENTS
1 tablespoon butter
1/2 teaspoon finely chopped garlic
Handful of baby spinach leaves
Salt and pepper, to taste
5 large peeled and deveined shrimp, tails intact
2 ounces vodka
2 tablespoons plum tomato sauce
3 ounces heavy cream
6 ounces cooked pasta of choice
Freshly chopped parsley for garnishAdd butter to a large sauté pan. When melted and sizzling, add chopped garlic. Add spinach leaves to pan and toss until wilted. Season with salt and pepper. Add shrimp to the greens.
Vodka is slowly poured in and the mixture is flambéed. When the flames subside, add tomato sauce then heavy cream.
Toss cooked pasta in the pan until each strand is evenly coated with the sauce.
To serve, arrange shrimp on top of pasta and spinach. Garnish with freshly chopped parsley.
NOTES - Never pour alcohol from the bottle near an open flame. The flame can run up the alcohol into bottle and, in the worst case, explode.
Never light alcohol with a lighter or torch.
Pull pan off heat before adding alcohol.
If cooking over gas flame, tip pan slightly to ignite the alcohol.
Higher proof of alcohols have a higher flame than lower proof wine.