Sauteed prawns with cognac

Yield: 2 servings

Measure Ingredient
2 Cloves garlic; chopped
125 grams Peeled cooked king prawns; or about 10
; uncooked
2 tablespoons Olive oil
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.

Similar recipes