Recipe for Prawns Provençal from Chef Jean-Francis

Chef Jean-Francis shared with us one of Provence Marinaside’s signature dishes, Prawns Provençal. Originally published in New World Provence – Modern French Cooking for Friends and Family, this quick and easy recipe is sure to be a conversation starter at all your holiday gatherings.

Prawns Provençal

Prawns Provençal

Makes 4 servings


  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 Tbsp. Garlic, chopped
  • 32 fresh BC Spot Prawns, peeled and deveined (or shells left on if you prefer)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1⁄4 cup brandy
  • 1⁄4 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.



About Naïka Toussaint 13 Articles
Naïka Toussaint is an avid lover of the arts. She currently works as an actor based out of vancouver. You can usually find Naïka reading, doing pottery or out on an adventure with her dog George Albert.Naïka is working with the Guardian as a community liaison.