Prawn Cocktail with a difference, very quick and morish.
Heat a frying pan until hot then add the olive oil.
Add the prawns and stir-fry for 2-3 minutes until they have just turned pink.
Add the garlic and chilli and stir-fry for a further minute.
Add the diced tomatoes and toss to combine.
Pour in the brandy and ignite to burn off the alcohol.
Add the cream and bring to simmering point. Reduce the heat and simmer for 1-2 minutes, until the prawns are cooked through.
Season with freshly ground black pepper and sea salt to taste, and a squeeze of fresh lemon juice.
Separate out the little gem lettuce leaves and place on the serving plates.
Spoon the prawns over the lettuce leaves and top with a pinch of paprika.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Very impressive starter course.
High tea/lunch add mixed salad.
With saute potatoes and mixed fresh salad makes a good main meal.
Can use smaller prawns but use more of, doesn't have the same impact.
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