Sauted Prawns with Brandy Sauce

    40 minutes

    This is a delightful prawn dish with them being initially sautéed then topped with sautéed onion, garlic and parsley. Finely a brandy sauce is added.

    291 people made this

    Serves: 4 

    • 1/2 cup (60g) plain flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon cayenne pepper
    • 750g fresh prawns, shelled and deveined without tails
    • 1/2 cup (125ml) olive oil
    • 4 cloves garlic, crushed
    • 1 small onion, diced
    • 1/2 cup fresh parsley, finely diced
    • 1/2 teaspoon dried oregano, crushed
    • 2 tablespoons white wine
    • 2 tablespoons brandy

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a small bowl combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dust prawns in flour mixture.
    2. In a large frypan saute the floured prawns in olive oil for 5 minutes over high heat. Toss prawns often to prevent burning. Transfer prawns with a slotted spoon to a serving dish leaving the oil in the frypan.
    3. In the same frypan saute the garlic, onion, parsley and oregano over medium heat for 3 minutes; stirring constantly.
    4. Spoon the mixture over the prawns. Return frypan to the heat. Preheat your grill for medium heat.
    5. Pour the wine and brandy into the frypan and ignite with a match or lighter. When the flames die down stir to loosen any browned bits on the bottom of the frypan; pour over prawns.
    6. Place the serving dish of prawns in a preheated grill for about 2 minutes.

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    Reviews and Ratings
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    Reviews in English (256)


    This was absolutely the best shrimp scampi ever! it was simple, yet fantastic! If you follow the recipe its great. I threw some feta cheese on top of the shrimp before broiling it. You shouldn't rate the recipe based on your experience with it after changing the recipe. Its unfair for those who haven't tried it yet to consider it with a bad rating based on your recipe instead of the original one.  -  18 Nov 2005  (Review from Allrecipes USA and Canada)


    Great recipe for scampi. Tossed the brandy/wine mixture with some angel hair pasta, parmesan, red pepper flakes and poured the olive oil/shrimp over the top. It turned out great! The key with the shrimp is to fully butterfly them, dry them out using a paper towel, flour them and refrigerate before sauteing. Good luck and happy eating  -  23 Sep 2002  (Review from Allrecipes USA and Canada)


    This wasn't bad but I have had better. I added more garlic. I also thought it needed some lemon and maybe a little butter. I will not make again.  -  16 Mar 2002  (Review from Allrecipes USA and Canada)