Discass the prawns in a saucepan.
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| Ingredients to make flambées to the cognac: |
| For 4 people :: Preparation 40 minutes. of butter 20 cl. of fresh cream 5 cl. of cognac 2 Pinches of pepper from Cayena Sal Pimienta. |
Ingredients to make flambées to the cognac:
2. Water boil.
3. Hot some moments the tomatoes.
4. Pélosos, Despélos, then stamped them.
5. Peel the echalotas, put them in a pan, make fry the butter, carrot and echalotas for 3 minutes.
6. Add the prawns and continue cooking 2 min. In a small saucepan.
7. Hot the cognac, alúmbre it and watch it on the prawns.
8. When the cognac stops lighting.
9. Incorporate the cream, add the pepper of cayenne, salt and pepper.
10. cook over low heat for 10 minutes.
11. Add the tomatoes and continue cooking 5 minutes.
12. On service dishes, dispose of the prawns and cover of sauce.
13. serve very hot accompanied by Creole rice (Creole).
