Heat a little butter in a pan.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make cream to the cream: |
| 16 peeled prawns 250 grs mushrooms 1 onion 1 clove cognac a little 150 grs cream liquid 1 teaspoon of salsa tomato pajil chopped butter |
Ingredients to make cream to the cream:
2. then put the prawns.
3. After about 2 or 3 minutes of cooking Add the mushrooms cut in sheets, the chopped onion and the cracked garlic.
4. When the prawns acquire a beautiful reddish color flame them with the cognac.
5. Add the cream and tomato puree.
6. link and let the sauce reduce a bit.
7. Salpize with chopped parsley and serve immediately.
