Label Rouge Gambas flambées with vodka

Serves 6

  • 24 Label Rouge gambas
  • 10 cl of vodka (or whisky)
  • 4 dstsps vegetable oil
  • 1 cream briquette 
  • 30 g butter
  • Salt
  • Pepper
  • A few sprigs of parsley
  • A few fresh coriander leaves


Heat the butter and oil in a large pan then add the Label Rouge gambas for 2 to 4 minutes depending on size, stirring constantly.

Pour in the vodka, and allow to flambé off the heat.

Arrange on a warm plate.

Return the pan to the heat. Scrape the cooking juices and pour in the cream with chopped parsley and coriander, leave to heat for 1 to 2 minutes.

Pour over the Label Rouge gambas and serve immediately.

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