Scottish Prawns in Brandy Cream Sauce Recipe
Ingredients:
- 2 pounds uncooked large prawns (shrimp), peeled and deveined
- 2 tablespoons (1/4 stick) butter
- 2 large garlic cloves, chopped
- Fine sea salt
- 1/2 cup brandy
- 1/2 cup whipping cream
- 1/4 cup chopped fresh chives
How to cook Scottish Prawns in Brandy Cream Sauce:
- Melt butter in heavy large skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add prawns; sprinkle lightly with sea salt.
- Saute until half cooked, about 3 minutes. Remove from heat; add brandy to skillet. Ignite with long match.
- Return to heat and cook until flames burn out (flames will be high), about 1 minute. Using slotted spoon, transfer prawns to bowl.
- Add whipping cream to skillet. Boil until sauce thickens slightly, about 2 minutes.
- Return prawns and any accumulated juices to skillet; add chives. Toss until prawns are just opaque in center and sauce thickens enough to coat, about 2 minutes.
- Transfer prawns and sauce to shallow bowl.
Note:
The Scottish Prawns in Brandy Cream Sauce recipe very easy to prepare and so good!
This recipe for Scottish Prawns in Brandy Cream Sauce serves/makes: 6
The Scottish Prawns in Brandy Cream Sauce recipe is adopted from Bon Appetit Magazine – May 2004, A Taste of Scotland.
Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: British