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Mastering Flambé Shrimps

In the world of culinary arts, the ability to combine skill and showmanship is a hallmark of a truly accomplished chef. One such skill that adds a touch of drama and flavor to a dish is the art of flambé. At Swiss Educational College, where every day brings new culinary delights, students recently found themselves captivated by the process of flambéing shrimps. In this article, we will delve into the intricacies of this technique, exploring the steps to master the art of flambéing shrimps and adding a deliciously theatrical touch to the Culinary Art Diploma journey.

The Basics of Flambé:

Flambé, derived from the French word "flambeau," meaning "flame" or "torch," is a cooking method that involves igniting alcohol to create a burst of flames. This technique not only imparts a unique flavor to the dish but also adds a visual spectacle to the culinary experience. When it comes to flambéing shrimps, the process is relatively straightforward but requires precision and attention to detail.


  • Fresh shrimps

  • Butter

  • Garlic (minced)

  • Brandy or cognac

  • Salt and pepper to taste

  • Fresh herbs for garnish (such as parsley)

Steps to Flambé Shrimps:

  1. Prepare the Shrimps:

  • Ensure that the shrimps are cleaned, deveined, and patted dry.

  • Season them with salt and pepper according to your taste.

  1. Create the Base:

  • In a hot skillet, melt a generous amount of butter.

  • Add minced garlic to infuse a rich flavor into the dish.

  1. Sear the Shrimps:

  • Place the seasoned shrimps into the skillet and cook until they are almost done.

  • The shrimps should be opaque and have a slight golden color.

  1. Introduce the Flambé Element:

  • Pour a sufficient amount of brandy or cognac into the pan.

  • Tilt the pan slightly to ignite the alcohol using the flame from the stove or a long lighter.

  1. Control the Flame:

  • Be prepared for a burst of flames; however, do not be alarmed as this is a controlled process.

  • Allow the flames to subside naturally or cover the pan briefly to extinguish them.

  1. Serve with Flair:

  • Once the flames have subsided, allow the alcohol to cook off, leaving behind a delightful flavor.

  • Plate the shrimps and drizzle the remaining pan juices over them.


Flambéing shrimps is a culinary technique that not only elevates the flavor profile of the dish but also showcases the artistry and expertise of the chef. At Swiss Educational College, students are encouraged to explore and master such techniques as they embark on their Culinary Art Diploma journey. The combination of precision, skill, and a touch of showmanship involved in flambéing shrimps adds a dynamic element to the culinary repertoire of aspiring chefs. As students continue to discover new dimensions in the kitchen, mastering the art of flambéing shrimps becomes a highlight in their pursuit of culinary excellence.

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