Prawns in Creamy Brandy and Sundried Tomato Sauce

Posted 30 October, 2012 By LazyEagle

So this is my attempt at recreating the excellent Prawns in Brandy dish that was sold in the short lived Italy in Italy takeaway in Terenure in the first few years of the 21st Century.

Very quick, very tasty.

Ingredients
200g prawns (or crayfish) per person
Glug of brandy
Double cream
Red Onions, finely chopped
Sundried Tomato Paste/Pesto (I buy the Salca “Intense Paste”)

Method

  • Heat up the prawns in a frying pan on a medium heat
  • Add the onions and heat for another few minutes
  • Add the Sundried Tomato Paste and warm for a few seconds before adding the cream (I think 1 part paste with 4 parts cream is a good ratio, but with a bit of playing around you’ll find  your own sweet spot, depending on personal taste)
  • Stir until the paste and cream combine into a sauce
  • Add the brandy and leave on the heat for another minute or two, stirring to ensure the cream doesn’t boil.

Perfect with some pasta.
You could also easily substitute the prawns for chicken as the sauce is delicious and is even great on it own with pasta.

 

Posted By LazyEagle LazyEagle loves lots of things, but very few more than he loves food. As a father himself, (2 year old and a newborn) he tries to balance healthy, hearty eating with deliciousness. A sucker for sweet things, a trait that has seemingly passed along to the next generation, expect lots of stews, random desserts and cakes, and probably too many recipes that require chef portions of cream and/or butter. (FYI Chef Portion = Obscene Amount)
Categories: Mid Week Meals
Tags:
Comments