Prawns In Cognac Sauce
In this delightful seafood dish, succulent prawns are sautéed with shallots, garlic, and fiery red chillies, then combined with sun-dried tomatoes in a creamy and tangy sauce. A splash of cognac adds a touch of elegance and depth of flavor. Served over a bed of tagliatelle, this dish is perfect for a special dinner or a cozy night in with loved ones.
— Constant Cookbook
Ingredients
- 350g of Large Prawns
- 300g of Shallots, thinly sliced
- 250g of sundried tomatoes in oil, diced
- 1/2 Lemon
- 4 Cloves of fresh Garlic, crushed
- 1 small red chilli, finely diced
- 150ml of Cognac/ Brandy to flambe
- Olive Oil
- 150ml of single cream
- 2 tbsp butter
- Salt and pepper to season
- 75g of finely grated parmasan
Instructions
- To begin, thinly slice shallots and lay aside.
- Crush garlic with some salt to aid this.
- Finely dice chilli set aside.
- Roughly dice sun dried tomoatoes.
- Heat the butter on a medium to high heat in a large frying pan, when hot add the shallots and garlic to this.
- Saute until the shallots are translucent.
- Add the chilli and saute for a further 5 minutes.
- Add the prawns, and cook until they have developed some colour. Squeeze half the lemon over the pan. Add the sundried tomatoes to the pan and fry for a further 3- 5 minutes, add additional olive oil as required to prevent sticking.
- At this point add the cognac and flambe, with care! Continue to shake the pan until the alcohol is dissolved.
- Add the cream and 70g of parmesan gradually as the sauce thickens and reduces slightly.
- The sauce will be a pink creamy consistency at this point.
- Serve with a bed of tagliatelle, add parmesan to garnish dish and serve.
Yield
Serves 4
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