Prawns in Cream Sauce (Iceland) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When I turned the pg of *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir & read this recipe, it made me so hungry that I went straight to my kitchen for some food! Per her intro, 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) *Enjoy* ! Ingredients:
30 prawns (lrg size in their shells) |
5 tablespoons butter |
2 garlic cloves (crushed) |
salt & freshly ground black pepper |
1 large red bell pepper (seeded & chopped) |
1 green bell pepper (seeded & chopped) |
5 ounces button mushrooms (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.
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