Prawns Provençal by Chef Jean-Francis Quaglia of Provence Marinaside

Chef Jean-Francis Quaglia of Provence Marinaside sent us this recipe for his Prawns Provençal to share with our readers. Be sure to try this at home and visit his restaurant in Vancouver the next time you are looking for somewhere delicious to eat. Bon ap’!


Prawns Provençal
By Chef Jean-Francis Quaglia
Makes 4 servings
Originally published in New World Provence – Modern French Cooking for Friends and Family, Arsenal Pulp Press, 2007
by Jean-Francis and Alessandra Quaglia


-2 Tbsp. olive oil
-2 Tbsp. butter
-2 Tbsp. Garlic, chopped
-32 fresh BC Spot Prawns, peeled and de-veined (or shells left on if you prefer)
-Salt to taste
-Freshly ground black pepper to taste
-¼ cup brandy
-¼ cup fresh parsley, chopped
-2 tsp. freshly squeezed lemon juice


1. Prepare prawns in two batches

2. In a large sauté pan, on medium high, heat 1Tbsp.oil and 1Tbsp. butter.

3. Add 1Tbsp. garlic and sauté for 1 minute

4. Increase heat to high.

5. Add half the prawns.

6. Season with salt and pepper.

7. Sauté for 2 minutes or less on each side until they just turn pink – do not over cook.

8. To flambé with brandy: with one hand remove pan from heat and pour in half the brandy. Quickly bring pan back to the heat (see note). If you have a gas stove, carefully tilt pan toward flame and it will flambé automatically. If you have an electric stove, light a match and carefully put the flame close to the pan to allow the brandy to catch fire. Let the resulting flames die down on their own.

9. Sprinkle half the parsley over the prawns, drizzle with half the lemon juice and stir to combine.

10. Transfer to a serving platter.

11. Repeat the process with remaining ingredients

Note: if the pan is not hot enough, the brandy will not ignite, so make sure the pan gets nice and hot.