Prawns flambéed with Cognac | Taste France Magazine
Delight your guests with this holiday dish, which combines king prawns with the iconic French cognac.
Ingredients
- 28.00 oz King prawns
- 3.50 oz Charentes-Poitou Butter PDO
- 4.00 sprigs Parsley
- 2.00 glasses Cognac AOC
- 1.00 sprig Thyme
- x 6.00 Traditional Shallots
- 1.00 clove Pink garlic from Lautrec
- 1.00 pinch Piment d'Espelette PDO
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