The prawns are good, right? Many of us are crazy about it! But the question we often ask ourselves is the following: "how to best cook them to enhance their flavor"? If you believe that the fastest solution to taste them is to run to the restaurant, I can afford to tell you that you are wrong! Today we will see how to prepare a dish for a King in 5 minutes! I suggest a classic: the prawns in a pan shaded with brandy!
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Identity Card of the Recipe
- 135 KCal Calories per serving
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Ingrediants
- 400 g (10-12 large) of shrimp
- Half a glass of brandy
- 1 pinch of salt
- 1 pinch of red pepper
- Untreated lemon juice and zest
- 1 sprig of parsley
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Chopping board
- Knife
- Cooking pan
- Lemon grater or row
Preparation
Please note
To prepare this recipe, we suggest cleaning the prawns by completely removing the shell, legs and head: in this way, guests can taste the prawns without getting their hands dirty.
For an aesthetically better presentation, it is possible to cook prawns with carapace, legs and head: in this case, it is still advisable to remove the intestinal thread (to facilitate this operation, it is sufficient to lift the intestinal thread with a stick, then tearing it with the hands).- Rinse the shrimp in cold water.
- To remove the carapace entirely, first remove the head by simply bending it and pulling it until it detaches. Then remove the legs by grabbing them between the fingers and tearing them. Insert your fingers under the shell and detach it from the pulp, taking care not to break it. For a better presentation, you can leave a small piece of tail attached to the pulp.
- To remove the intestinal thread, gently cut the back and, with a stick, lift the black thread. Tear it gently, taking care not to break it, removing it first from the head part, then from the other end.
- Heat a pan, add a drizzle of oil, then add the peeled prawns and brown both sides, maintaining a sustained flame.
- After about a minute, deglaze with the brandy and let it evaporate to remove the alcohol.
- Add a pinch of salt, the grated zest of a lemon and a splash of its juice (optional). Add a pinch of dried chilli and cook for another minute, until the sauce shrinks: prawns do not require long cooking times.
- Turn off the heat and finish with freshly chopped parsley.
- Serve immediately, accompanying with fresh lemon slices.
Alice's comment - PersonalCooker
In a few minutes we have prepared an extraordinary dish. To make the prawns even more irresistible (but increasing the calories a little ...), I recommend adding a spoonful of cooking cream and then who can resist licking their lips?Nutritional values and Health Comment on the recipe
Pan-fried Prawns with Brandy are a moderately caloric dish, with a prevalence of energy attributable to proteins, followed by lipids and finally by carbohydrates. Peptides are mainly of high biological value, fatty acids are unsaturated (monounsaturated) and complex carbohydrates.
The fibers are absent and the cholesterol seems quite high.
Pan-fried Prawns with Brandy are a food that lends itself to many types of diet, including the diet for overweight; however, they should be excluded (or used in extremely small quantities) from the hypercholesterolemic diet; they are suitable in case of lactose and gluten intolerance.
The average portion corresponds to about 150-200g (200-270kcal).
