Fried prawns with cognac béchamel sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the prawns, cut them open lengthwise at the back and remove the dark gut. Wash shrimps and shrimp shells separately. Peel onions and cut into strips. Peel and chop the garlic. Heat 2 tablespoons of oil in a large pot. Fry the shrimp shells, half the garlic and half the onions for 4-5 minutes at high heat. Season with salt, pepper and 1/2 tsp. sugar. Stir in tomato paste and fry briefly. Deglaze with stock and simmer covered for about 30 minutes. Stir in cognac and Worcester sauce about 10 minutes before the end of cooking time

2. 2

   Bring approx. 4 litres of salt water (approx. 1 teaspoon salt per litre) to the boil. Wash the basil, shake dry, pluck the leaves from the stalks. Prepare pasta in boiling salted water according to package instructions. Heat butter in a pot. Fry the rest of the onions until translucent. Dust with flour and sauté briefly. Add the shrimp stock through a sieve. Add cream as well. Bring to the boil and simmer for about 3 minutes. Season sauce with salt and pepper

3. 3

   Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 1-2 minutes, turning them over, add the rest of the garlic and continue to fry for about 1 minute. Season with salt and pepper

4. 4

   Drain the pasta and put it back into the pot. Add the sauce, basil and prawns to the noodles and flip everything over

Nutrition Facts

KCAL
900 kcal

CARBS
83 g

FATS
38 g

PROTEINS
46 g