Prawns in Cream Sauce

http://www.recipezaar.com/254522

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).

Ingredients:

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.