A second course based on fish, with prawns and cognac, perfect for the Christmas menu
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Step by Step
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Preparation of sauteed prawns with cognac
1) Clean the prawns. Rinse the crustaceans under cold running water, remove the shells, leaving the head and tail attached and, with the help of a wooden toothpick, remove the dark thread on the back. Rinse again i prawns under a jet of cold running water and dry them on kitchen paper.
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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.
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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.
Tips
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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