Prawns in Cognac Cream Sauce

Prawns in Cognac Cream Sauce


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A versatile dish once cooked. The combination of prawns, caramelised onions and cream can be served as a pasta sauce, stir fry on rice or simply with vegetables.


Serves: 4 

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 2 onion shallots, thinly sliced
  • 450g prawns, peeled and deveined
  • 1 pinch salt and pepper, to taste
  • 1 pinch chilli flakes
  • 125ml cognac
  • 100ml thickened cream

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat the butter and olive oil in a frying pan over medium-high heat then saute the garlic and shallots until lightly browned.
  2. Stir in prawns and season with salt, pepper and chilli flakes. Cook and stir for 5 minutes or until prawns are opaque and lightly browned.
  3. Pour cognac into the frying pan and stir to loosen browned bits from bottom. Reduce heat to low and stir in cream.
  4. Simmer 5 minutes or until slightly thickened then serve.

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