Prawns with brandy (in cognac, if you prefer) are a dish that is more French than Italian. However, they are also very widespread in Italy, where shrimp cooked in a pan with white wine are today considered typical in several regions, in addition to Sardinia, which is the reference region for all sea crustaceans.
There are dozens of river prawn recipes throughout the north center. Where there used to be crayfish, in the rivers!
The brandy shrimp recipe is valid for almost all species of shrimp on the market. Including frozen ones, which however require even shorter cooking times (actually 3-4 minutes) than the already short times we indicate.
With the deadline of prawn In Italy we mainly refer to king prawns (either prawnsthe best Mediterranean shrimp of its kind Peneus ) and imported prawns. The latter come from Southeast Asia (cultivated) and Argentina (fish: they are the ones in the photo cooked by us). Both are excellent, although prawns are rightly considered “much more excellent” and therefore cost much more.
Brandy prawns should really be made with brandy. So avoid rum, whiskey or various staples. Brandy is a wine distillate. and it is produced almost everywhere, with a name that generally derives from the territory. The very famous French brandies are called Cognac and Armagnac precisely because they are produced in the towns of the same name.
There The recipe is very quick to make and also very easy.. Prawns can be cooked as purchased or after removing the shell.
It’s hard preferable to leave them intact, to better preserve the characteristic flavor. Leaving guests with the pleasure and burden of shelling them out and deciding whether to suck from the head too and how much.
- 20 prawns
- 30 grams of butter
- ½ scant glass of white wine
- 3 tablespoons brandy
- 2 cloves of garlic
- 1 lemon
- Extra virgin olive oil
- Rinse the shrimp under running water, drain well and then dry with a cloth.
- Crush the two cloves of garlic in a large frying pan and let them brown for a few minutes with 3 tablespoons of oil over very low heat. Add the butter and mix.
- Place the prawns in the pan and brown them over medium heat for 2 minutes: one on each side
- Remove the garlic cloves. Pour in the wine (about 50-60ml) and brandy and cook over high (medium-high) heat uncovered for 4 minutes, turning the prawns once.
- We add approximately 1 teaspoon (…ino) of grated lemon peel (only the yellow outer part), a tablespoon of chopped parsley, a generous pinch of pepper and complete the cooking over high heat for 1 more minute, 2 at most. Turn off the heat and serve the prawns with hot brandy, sprinkled with a little of the cooking juice. Leave lemon slices available on the table for whoever likes it.