About this recipe: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.
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
100ml double cream
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Method Prep:10min › Cook:15min › Ready in:25min
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.
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.