Cognac prawns | Salt and pepper – Italian Cuisine


A second course based on fish, with prawns and cognac, perfect for the Christmas menu


Step by Step

    • 2
    • 2) Wash the lemon, dry it, take half of the rind and chop it coarsely. Beat a teaspoon of pepper in grains in a mortar or enclose them in a piece of baking paper and crush them with a meat tenderizer.

    • 3
    • 3) Cook shellfish. Untie the butter in a big one cooking pan, add i prawns is saltali in seasoning for 1-2 minutes, until they have changed color. Flush them with the Cognac and let it evaporate over high heat.

    • 4
    • 4) Rule of salt, add the chopped lemon rind, crushed black pepper and 1 tablespoon of chives shredded. Skip it for a few moments to mix the flavors and serve immediately.


      If you like it, you can also brown the prawns with 1 sliced ​​garlic clove and use chilli instead of pepper. In this way you will bring to the table unusual and delicious prawns garlic, oil and chilli!

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