Golden prawns with caramelized cognac

 

 

 

 

 

 

 

 

 Ingredients:

10 whole fresh prawns (unshelled)

2 tbsp. tablespoon of olive oil

30 g of semi-salted butter

3 cloves of garlic, finely chopped

1 shallot, minced

8 cl of cognac

1 tbsp. teaspoon smoked paprika

1/2 tsp. teaspoon sweet pepper powder

Salt and freshly ground black pepper

1 tbsp. tablespoon chopped fresh parsley

The juice of half a lemon

preparation:

Prepare the prawns Rinse the prawns carefully under cold water. Dry them gently with absorbent paper. Do not shell them, their shell will protect the flesh during cooking and concentrate the flavors.

Brown the aromatics In a large skillet, heat the olive oil and butter over medium heat. Once the butter has melted, add the garlic and shallot. Brown them for 2 minutes until they become translucent and lightly golden.

Sear the prawns Add the prawns to the hot pan. Brown them for 2 to 3 minutes on each side until they become very pink and slightly crispy.

Season Sprinkle the smoked paprika, sweet pepper, salt and pepper. Mix well to coat the prawns with spices. Then add the lemon juice.

Flambé with cognac Lower the heat slightly, pour in the cognac, then using a long lighter (or a match), flambé carefully by tilting the pan. Let the flame go out on its own, this will take a few seconds.

Bring to a simmer Then let simmer for another 2 minutes so that the sauce reduces slightly and coats the prawns well. Finish with chopped parsley just before serving.