Prawns in a brandy cream sauce

    (2)
    25 min

    A deliciously simple way to cook tiger prawns! Sometimes I add mushrooms to the shallots for a more earthy flavour in the sauce. Best served over thin pasta.


    15 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 2 shallots, thinly sliced
    • 450g prawns, peeled and deveined
    • salt and pepper to taste
    • 1 dash dried red chilli flakes
    • 125ml cognac
    • 100ml double cream

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the butter and olive oil in a frying pan over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in prawns and season with salt, pepper and chilli flakes. Cook and stir 5 minutes, or until prawns are opaque and lightly browned.
    2. Pour cognac into the frying pan, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in cream. Simmer 5 minutes, or until slightly thickened.

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