Prawns in Cream Sauce (Iceland)

Total Time
Prep 15 mins
Cook 10 mins

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* !

Ingredients Nutrition


  1. Split prawns lengthwise w/a sharp knife, without completely separating the halves.
  2. Melt 3 tbsp of butter w/the crushed garlic, salt + pepper & brush the prawns w/it. Chill for 30 min under refrigeration.
  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. 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. When the flame dies down, add the cream + veggies & simmer for 2 minutes. Serve immediately.
  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.


Most Helpful

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

MissMaggie June 04, 2010

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

Princess Flowerbreath March 27, 2009

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

Lanagirl March 03, 2008

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