A very simple and quick recipe, perfect for this Christmas. As always when there is a flambé, remember that it should not be flambé under the extractor hood or any piece of furniture that could catch fire.
The completion time is 10 minutes at most, so if you take longer, you have been putting out a fire ...
INGREDIENTS (4 people):
- Half a kilo (1.1 pounds) of prawns
- Half a cup (100 ml) of cognac
- A quarter cup (50 ml) of cooking cream
- A quarter cup (50 ml) of fried tomato
- Salt
- Freshly ground black pepper
First we wash the prawns and remove the long "whiskers", but without removing the shell or the head.
Place the prawns in a deep frying pan, seasoned well, and sprinkle them with the cognac. With a kitchen lighter or similar we light a fire and let it go out (in a few seconds the alcohol will disappear and the fire will burn itself out).
Next, we remove the prawns from the pan and pour the cream and tomato into it. Let it cook for a couple of minutes - without boiling - and add the prawns to the sauce so that they cook together for a couple of minutes. Ready to serve immediately.