Garnalen geflambeerd in whisky

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100 gr boter
1 eetlepel citroensap
400 gr gepelde Noorse garnalen of 16 grote gepelde Chinese garnalen
1 1/2 dl verwarmde whisky
peterselie voor de garnering

Smelt boven een flink gloeiend vuur van de hotplate de boter in een
flambeerpan of wok. Voeg het citroensap en de garnalen toe en schud goed.
Zorg ervoor dat de boter niet verbrandt.
Neem na ongeveer 2 minuten voor de Noorse garnalen of 5 minuten voor de
Chinese garnalen de pan van het vuur, voeg de verwarmde whisky toe en
steek die aan.
Blijf de garnalen schudden tot de vlam is gedoofd.
Verdeel de garnalen over 4 bordjes en garneer met enkele takjes
peterselie. Geef er stokbrood bij.