 |
45
ml/ 3 tablespoons extra virgin |
| |
olive
oil |
|
30
grams/ 2 tablespoons butter |
|
4
garlic cloves, crushed |
|
4
shallots chopped very fine |
|
15
grams/ 1 tablespoon fresh |
| |
cracked
pepper |
|
2
anchovies, minced |
|
30
grams/ 2 tablespoons capers |
|
50
grams/ 3 ounces mushrooms, |
| |
sliced |
|
90
grams/ 3 tablespoons minced |
| |
parsley |
|
8
tiger prawns, about 200 grams/ 7 |
| |
ounces
each |
|
125
ml/ ½ cup dry white wine |
|
60
ml/ ¼ cup Cognac |
|
|
In
a large heavy-bottomed sauté pan heat the olive oil and butter.
When the oil is hot, but not smoking, add the garlic, shallots,
anchovies, mushrooms, black pepper and half of the parsley. Cook
for 3-4 minutes. Be sure not to let the garlic burn. Now add the
prawns, and cook for about 3 minutes. Raise the heat and add the
white wine. Stir and cook about 5 more minutes. Add the capers.
Take care not to overcook the prawns. Place the prawns on warm plates.
Add the Cognac to the pan, swirl the liquid in the pan until it
ignites, then pour the sauce over the prawns
|
