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Prawns with champagne

  • March 30, 2018
  • 10
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foods | Prawns with champagne

foods | Prawns with champagnePortions 6 servings Preparation Time There are no details Cooking Time There are no detailsIngredients 24 large prawns 5 tablespoons of butter ¼ cup of lemon juice 1 clove of garlic 1 teaspoon of paprika 1 teaspoon of finely chopped dill 1 teaspoon of oregano 2 tablespoons of flour 1 cup of chicken broth 1 cup of cream of milk 1 cup of champagne ¼ cup of brandy Salt and pepper to taste Preparation Remove the heads, peel, slice and cut the prawns butterfly. Bathe them with the lemon juice, season with salt and pepper. Take the refrigerator for 2 hours. Reframe the heads of the prawns in 1 tablespoon of butter together with the garlic for five minutes, add the chicken broth and the champagne. Let cook for three minutes, blend, hover and reserve the liquid. Melt two tablespoons of butter and varnish the prawns with a brush. Sprinkle with the paprika, dill and oregano and arrange in a baking tin. Bring the preheated oven to medium temperature (180 ° C – 350 ° F) for 10 minutes. Remove from the oven and re-varnish with the butter. Return to the oven and let cook 10 minutes more. Melt the rest of the butter in a saucepan, add the flour and form a pasta cooking for two minutes on moderate heat. Add the reserved liquid and give perfume with the brandy. Add the milk cream ; stir and cook over medium heat for 5 minutes. Place the prawns on a serving tray and serve with the sauce. Serve hot. Recetas Recomendadas

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