Shrimp Flambé Recipe – With Plum Brandy, Tomato Sauce & Crispy Breadcrumbs

Shrimp Flambé Recipe

This shrimp flambé recipe features head-on shrimp cooked in a rich tomato sauce, finished with Croatian plum brandy (šljivovica) and bright lemon. Crispy toasted breadcrumbs add texture, while the flambé technique enhances depth and aroma. Featured on CombiNation, this dish blends Caribbean flair with Croatian ingredients for a quick yet flavorful appetizer.

The Inspiration

Inspired by Croatia’s tradition of cooking with brandy and Barbados’ bold, vibrant flavors, this dish highlights the dramatic flair of flambé cooking alongside comforting Mediterranean-style tomato sauces. The shrimp are quickly seared and flambéed with plum brandy, then simmered in a savory tomato base. Toasted breadcrumbs provide a crunchy contrast, while lemon juice brightens the final dish. This recipe reflects Craig Wong’s fusion philosophy—simple techniques paired with strong, well-balanced flavors that celebrate both regions’ culinary identities.

Ingredients

• 6 very large shrimps, head on
• 4 tablespoons (60 ml) olive oil, divided
• ¼ cup (60 ml) breadcrumbs
• 2 shallots, finely chopped
• 4 cloves garlic, minced on a rasp
• 3 ounces (90 ml) Croatian plum brandy (sljivovica), divided
• ½ cup (120 ml) dry white wine
• 1 cup (240 ml) tomato puree
• 1 tablespoon (15 ml) tomato paste
• Salt and pepper
• 2 tablespoons (30 ml) lemon juice

Garnish

• Parsley leaves, to garnish
• Olive oil to garnish

Method

• Remove the shell from around the body of the shrimps, leaving the head and tail on. Set aside.
• Heat 2 tablespoons (30 ml) of olive oil in a skillet over high heat. Add the breadcrumbs and toast until golden brown. Remove and set aside.
• Add the remaining olive oil to the same pan, reduce heat to medium and cook the shallot and garlic for 1 minute, until sizzling.
• Add the shrimps and 2 ounces (60 ml) of the brandy, ignite the alcohol and flambé until the flames start to subside.
• Add wine, reduce for 2 minutes.
• Add tomato puree, tomato paste, salt, and pepper. Cover and cook for 5 minutes.
• Finish with lemon juice and 1 ounce (30 ml) plum brandy.

To Serve

• Place a small circle of sauce in the center of a white plate.
• Place two shrimps left to right on the plate, without overlapping, back to back.
• Garnish with breadcrumbs, parsley, and olive oil.

Serving Suggestions

This shrimp flambé recipe works well as an elegant appetizer for dinner parties or multi-course meals. Pair it with crusty bread to soak up the sauce, or serve alongside a light salad to balance the richness. A crisp white wine or a dry rosé complements the acidity of the tomato sauce and the sweetness of the shrimp.

Final Thoughts

This shrimp flambé recipe showcases how a simple dish can be elevated through technique and thoughtful ingredient pairing. The combination of sweet shrimp, rich tomato sauce, aromatic plum brandy, and crunchy breadcrumbs creates a balanced and satisfying appetizer. Inspired by CombiNation, it reflects the seamless blending of Croatian and Barbadian culinary influences into a dish that is both approachable and full of character.