PRAWNS IN COGNAC SAUCE

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Prawns in Cognac Sauce image

Rich and cramy Italian cognac sauce with prawns.

Provided by aimee2011

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • 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.

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