Prawns in Cream Sauce (Iceland)

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* !

• Ready In: 25 mins
• Serves: 6

Ingredients

• 30  prawns (lrg size in their shells)
• 5  tablespoons butter
• 2  garlic cloves (crushed)
•  salt & freshly ground black pepper
• 1  large red bell pepper (seeded & chopped)
• 1  green bell pepper (seeded & chopped)
• 5  ounces button mushrooms (sliced)
• 1  teaspoon brandy
• 2  cups  cream

Directions

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.