Creamy Cognac Prawns | Cruise Scoop

Ingredients

• 1 T (14 g) unsalted butter
• 1 T (13 g) olive oil
• 2 cloves garlic, minced
• ½ C (120 g) shallots, thinly sliced
• 1 lb (0.5 kg) prawns, peeled & deveined
• Pinch red pepper flakes
• ¼ C (38 g) sundried tomatoes, packed in oil, drained & diced
• ½ C (118 ml) Cognac
• ½ C (118 ml) half-and-half
• Salt and pepper to taste