Prawns in Cognac Sauce
Serves 4
More effort
Total time:
Rich and cramy Italian cognac sauce with prawns.
Skip to 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
Method
step 1
To begin, thinly slice shallots and lay aside.step 2
Crush garlic with some salt to aid this.step 3
Finely dice chilli set aside.step 4
Roughly dice sun dried tomoatoes.step 5
Heat the butter on a medium to high heat in a large frying pan, when hot add the shallots and garlic to this.step 6
Saute until the shallots are translucent.step 7
Add the chilli and saute for a further 5 minutes.step 8
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.step 9
At this point add the cognac and flambe, with care! Continue to shake the pan until the alcohol is dissolved.step 10
Add the cream and 70g of parmesan gradually as the sauce thickens and reduces slightly.step 11
The sauce will be a pink creamy consistency at this point.step 12
Serve with a bed of tagliatelle, add parmesan to garnish dish and serve.
