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    You are in: Home / Recipes / Prawns in Cream Sauce (Iceland) Recipe
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    Prawns in Cream Sauce (Iceland)

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    twissis's Note:

    When I turned the pg of *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir & read this recipe, it made me so hungry that I went straight to my kitchen for some food! Per her intro, "This is a luxurious dish! Altho langostines, prawns & other crustaceans now enjoy great popularity in Iceland, this has not always been the case. They were not commonly eaten a few decades ago, but Icelanders discovered these delicacies in a big way in the 1970s & have been making up for their earlier neglect ever since." This recipe has me thinking I should join their mission for our next spec occasion! (Time does not include the 30 min refrigeration time) *Enjoy* !

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    Units: US | Metric


    1. 1
      Split prawns lengthwise w/a sharp knife, without completely separating the halves.
    2. 2
      Melt 3 tbsp of butter w/the crushed garlic, salt + pepper & brush the prawns w/it. Chill for 30 min under refrigeration.
    3. 3
      Seed & chop the bell peppers & slice the mushrooms. Melt the remaining 2 tbsp of butter in a lrg non-stick frying pan, saute peppers & mushrooms for a few minutes & remove to a dish.
    4. 4
      Place prawns in the frying pan (cut side down) & fry for 2-3 min (in batches if necessary). Drizzle the brandy over them & ignite it.
    5. 5
      When the flame dies down, add the cream + veggies & simmer for 2 minutes. Serve immediately.
    6. 6
      To Serve: Serve 5 prawns per person w/an equal amt of veggies & sauce over toast points lightly brushed w/garlic-infused olive oil or garlic butter.

    Ratings & Reviews:

    • on June 04, 2010


      Hey Twissis - this was just great and sooo easy to put together. The only thing I changed was I halved the recipe as there are only two of us and instead of toast, I heated up vol-au-vent cases and served the mixture in the cases. I thought I would have some left over but we made pigs of ourselves. Didn't have brandy so I used Cognac. It still worked! How do you think some grated lemon rind and fresh parsley would go with it? I may try it next time. Made for ZWT6

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    • on March 27, 2009


      WOW....This was really good, and really EZ. I made this and served it over multigrain pasta. It looked really nice with the tails sticking up in the air while they flamed. (Actually, I thought it looked really cool the first time, so I double flamed them using approx 1/4 c brandy...But I was cooking 2 lbs all in one pan) Also, since I did not know if I should use light, or heavy cream I went with the light. It worked well because I added a good amount of Parmaggiano Reggiano into the sauce. This will definatly be added to our "TO MAKE AGAIN" list...Thanks

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    • on March 03, 2008


      My whole family really liked this recipe, I used sherry in place of brandy as I didn't have brandy. I will definitely make this again. Thanks for the great tasting easy recipe

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    Read All Reviews (4)


    Nutritional Facts for Prawns in Cream Sauce (Iceland)

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 360.5
    Calories from Fat 312
    Total Fat 34.7 g
    Saturated Fat 21.5 g
    Cholesterol 151.6 mg
    Sodium 284.5 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 1.1 g
    Sugars 2.2 g
    Protein 7.1 g

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