Prawns in bacon and cognac cream
Bacon and cream are best friends. And in my opinion, they're one of the easiest ways to jazz up a dish. Such as this prawn recipe, which on the surface is a simple prawn fry. But the addition of a little cream and a few bits of crumbled bacon transforms it into something your family will fight over during dinner. Just be careful how much bacon you put in. The recipe below calls for one or two strips, and the amount will depend on the strength of the bacon you use. Too much, and you'll overwhelm all the other flavours. But just right, and you'll have a meaty, smoky, creamy, prawny delight.
Prawns in bacon and cognac cream
Bacon and cream are best friends. And in my opinion, they're one of the easiest ways to jazz up a dish. Such as this prawn recipe, which on the surface is a simple prawn fry. But the addition of a little cream and a few bits of crumbled bacon transforms it into something your family will fight over during dinner. Just be careful how much bacon you put in. The recipe below calls for one or two strips, and the amount will depend on the strength of the bacon you use. Too much, and you'll overwhelm all the other flavours. But just right, and you'll have a meaty, smoky, creamy, prawny delight.
Cooking Instructions
- 1
In a bowl, toss the prawns with a good splash of olive oil, a couple of pinches of salt, and several grinds of black pepper.
- 2
Add a pat of butter to a large pan on medium-high heat. Once the butter's melted, add the prawns. Let cook, stirring frequently, just until the prawns turn pink. This should only be about 1 or 2 minutes. Don't worry if they're not completely done; they'll be finished later. Remove the prawns to a plate and set aside.
- 3
Add the garlic, shallot, and bacon to the pan. Let them sweat for 1 minute, then add (carefully, off the heat) the cognac. Let the alcohol cook off for a minute, then pour in the cream. Turn the heat down to medium and let simmer until the sauce thickens slightly, about 2 minutes.
- 4
Return the prawns to the pan and toss them in the sauce. Let cook a final 2 minutes, then serve with a garnish of chopped Italian parsley, with crusty bread on the side to soak up the sauce.
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