Shrimp Flambée Camarones borrachitos

Shrimp Flambée Camarones borrachitos
  • 4 servings
  • 0:20 Preparation
  • 0:03 Cooking
  • 0:53 Total Time


Add all
  • 2 lb
    (900 g)

    shelled, cooked shrimp

  • 1/2 cup
    (125 mL)

    thinly sliced onion

  • 7 Tbsp.
    (105 mL)

    lemon juice

  • 1 tsp.
    (5 mL)

    white vinegar

  • Tabasco to taste

  • pepper to taste

  • 2/3 cup
    (160 mL)

    white rum

  • 1/2 cup
    (125 mL)


  • Salt to taste

  • 1/2 cup
    (125 mL)

    diced red pepper


Combine onion, lemon juice, vinegar, Tabasco, pepper and half the rum, and marinate shrimp in this mixture for 30 minutes.

Drain shrimp. Reserve marinade.

Melt butter in a hot skillet over medium-high heat.

Add shrimp and sauté on high for 1 minute.

Add remaining rum and flambée.

Stir in reserved marinade and cook for 1 minute.

Serve garnished with diced red pepper.

Source: Académie Culinaire

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007