Shrimp in cognac is an easy-to-prepare, but very tasty and effective dish that you will surely surprise everyone with.
We will need: headless tiger prawns, about 50 grams of brandy, heavy cream, salad mix of your choice, scents, butter.
Defrost and clean the shrimp, remove the intestine by making a longitudinal incision on the back and set it aside for now. Preparing the salad. Season salad leaves or a ready-made salad mix from the store with olive oil, lemon juice, salt and pepper.
You can add cherry tomato slices or chopped red bell pepper to your taste, the red color will give a nice contrast. You can experiment with refueling.
Now that all the necessary preparations are completed, we can proceed directly to frying. In a frying pan preheated with olive oil, fry our shrimps until tender, until they turn red and curl, salt and pepper.
Pour the cognac into the pan and light it gently. This is done so that the alcohols burn out, and the taste and aroma we need remain.
As soon as the cognac is burned out, we add the cream and evaporate it slightly until it thickens slightly. The resulting sauce should have a slightly creamy color and the consistency of drinking yogurt.
Put a pillow from our salad in the middle of the plate, then put the shrimps on the edges and on top and pour over each one with sauce.
