King Prawns with Brandy Tomato Cream
Sautéed king prawns with a lightly creamy brandy tomato sauce and steamed rice
Ingredients
- 300 g raw peeled king prawns deveined
- 120 g long-grain rice
- 1 finely diced shallot
- 1 crushed garlic clove
- 40 ml brandy
- 150 g finely chopped tomatoes
- 80 ml fish or vegetable stock
- 50 ml double cream
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- salt and black pepper
Instructions
- Cook the rice. Rinse the rice and cook according to its packet instructions. Keep warm.
- Build the sauce. Soften the shallot in half the oil, then add garlic for 30 seconds. Remove the pan from the heat and add the measured brandy. Return to the heat and simmer until reduced by half. Add tomatoes and stock; simmer for 8–10 minutes. Stir in cream and season.
- Cook the prawns. Pat the prawns dry. Sauté in the remaining oil for about 2–3 minutes per side, depending on size, until pink and opaque throughout. Fold into the hot sauce with lemon juice and half the parsley.
- Plate. Spoon rice onto warm plates. Arrange prawns and sauce beside it, then finish with the remaining parsley
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