Prawns in Cognac Sauce

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.