Fried prawns with cognac sauce
easy
75 mins
75 mins
Ingredients
- 800 g raw shrimps (without head, in shell)
- 4 Onions
- 2 Garlic cloves
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 TABLESPOON Tomato paste
- 500 ml Vegetable broth
- 4 TABLESPOONS Spirits (e.g. cognac)
- 2 TABLESPOONS Worcester sauce
- 1/2 Pot of basil
- 400 g Noodles (e.g. pappardelle)
- 200 g Whipped cream
- 50 g Butter
- 3-4 Tbsp Sauce thickener
Directions
- 1
Wash the shrimps, dab dry and peel them. Cut the prawns open at the back, remove the intestines. Peel onions and cut into strips. Peel and chop 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, season with salt, pepper and a little sugar. Add tomato paste and fry briefly. Deglaze with broth and simmer covered for about 30 minutes. Add brandy and Worcester sauce approx. 10 minutes before the end of the cooking time
- 2
Wash basil, shake dry, pluck leaves from the stalks. Prepare pasta in boiling salted water according to package instructions. Pour shrimp stock through a sieve into a pot. Add cream, remaining onions and butter, simmer for 3-4 minutes, thicken slightly with sauce thickener, season with salt, pepper and a little sugar
- 3
Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 1-2 minutes, adding the garlic, fry for another 1 minute, season with salt and pepper.
- 4
Drain the pasta, rinse briefly with cold water, add the sauce, basil and prawns back to the pot. Swivel everything through, season again and serve. Sprinkle with freshly ground pepper to taste
Nutrition Facts
890 kcal
85 g
38 g
46 g
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