Tuesday, April 15, 2008

Prawns in Cream Sauce


This is a luxurious dish! Altho langostines, prawns & other crustaceans now enjoy great popularity in Iceland, this has not always been the case. They were not commonly eaten a few decades ago, but Icelanders discovered these delicacies in a big way in the 1970s & have been making up for their earlier neglect ever since.

This recipe has me thinking I should join their mission for our next spec occasion! (Time does not include the 30 min refrigeration time).


  • 30 prawns (lrg size in their shells)
  • 5 tablespoons butter
  • 2 garlic clove (crushed)
  • salt & freshly ground black pepper
  • 1 large red bell pepper (seeded & chopped)
  • 1 green bell pepper (seeded & chopped)
  • 5 ounces button mushroom (sliced)
  • 1 teaspoon brandy
  • 2 cups cream

  • Directions:
    1. Split prawns lengthwise w/a sharp knife, without completely separating the halves.
    2. Melt 3 tbsp of butter w/the crushed garlic, salt + pepper & brush the prawns w/it. Chill for 30 min under refrigeration.
    3. 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.
    4. 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.
    5. When the flame dies down, add the cream + veggies & simmer for 2 minutes. Serve immediately.
    6. 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.

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