Yield: 2 servings
Measure | Ingredient |
---|---|
2 \N | Cloves garlic; chopped |
125 grams | Peeled cooked king prawns; or about 10 |
\N \N | ; uncooked |
2 tablespoons | Olive oil |
\N \N | Salt and pepper |
1½ teaspoon | Tomato puree |
3 tablespoons | Cognac |
Saut the garlic and prawns for 30 seconds in the oil, stirring, until the pre-cooked prawns are heated through or until the uncooked ones turn pink.
Add salt and pepper, the tomato puree and cognac and cook for a further 30 seconds. To serve, you can ignite the sauce and flamb it, if you wish.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.