Prawns in Cream Sauce (Iceland)

photo by Andi Longmeadow Farm




- Ready In:
- 25mins
- Ingredients:
- 9
- 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
- Split prawns lengthwise w/a sharp knife, without completely separating the halves.
- Melt 3 tbsp of butter w/the crushed garlic, salt + pepper & brush the prawns w/it. Chill for 30 min under refrigeration.
- 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.
- 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.
- When the flame dies down, add the cream + veggies & simmer for 2 minutes. Serve immediately.
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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
-
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
-
Prawns and cream AND from Iceland? Pawshaw.....this is a perfect dish in all aspects. You just can't go wrong when putting this delightful group of ingredients together. This made a light farm supper for Dennis tonight, as he had off for holiday, and he wanted something tasty, light, and tempting. This touched, no; actually fell, into all the categories ~ AND since he just adores any recipe twissis posts I knew it was going to be a winner from the start. Honestly, this worked together so fast, I could hardly believe it. I put the veggies in get soft, the shrimp, the brandy, POOF! nice live flame there, very professional and then the cream. Maybe it took 6 minutes (after you marinade the shrimp) to finish the dish, and I put daintily on the plate added some rice and done. Wow, another winner, twissis. You are the best, and I thank you for posting!
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)