Bordeaux style prawns
Recipe second for 4 people based on Prawns with tomato - cooking method pan.
Preparation:
Preparation: Peel and cut the carrot and shallots into small cubes, then sauté them in the butter with a sprig of chopped thyme. In the meantime, sauté the unpeeled prawns in another pan with 2 tablespoons of oil, then pour over the Cognac and set on fire. Add the wilted vegetables, the tomato pulp and the chopped parsley. Pour in the wine, salt lightly, add the paprika and cook covered for 10 minutes. Accompany the preparation with rice pilaf.
Ingredients:
Ingredients: 8 Fresh Prawns - 2 Shallots - 1 Carrot - 4 Tablespoons Tomato Pulp - 1 Sprig Thyme - 1/2 Tablespoon Chopped Parsley - 1 Pinch Paprika - 1 Small Glass Cognac - 1/2 Glass Dry White Wine - 20 G Butter - 2 spoons olive oil - salt
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