In a large hot frying pan, brown the salty butter.
At a very high temperature, add the live rock shrimp. Brown well, quickly turn to the other side and extinguish with whiskey. Evaporate and season with cayenne pepper. Remove the crab tails from the frying pan and drain on paper towels. Salt.
Arrange on a platter. Offer with slices of country bread toasted on one side. Do not forget salted butter and the finger bowl.
– Country : France – Region : Brittany – Wine : Pouilly-fume – Wine : Muscadet – Takes about : 00 h 05 min. – Cooking time : 5 min. – Difficulty : Easy – Price : Expensive
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