Prawns with pear - flavoured Grappa
Rinse the prawns under cold running water, cut along the back and remove the black stripe, then pat dry with paper towels.
Peel, chop, fry the shallots in a pan with oil over very low heat and with plenty of pepper.
Add the prawns and cook for 3 minutes over high heat, stirring.
Sprinkle the prawns with Grappa, let it warm and flame, add some salt as soons as the fire burns out. Reserve the prawns for later.
Add cream to the cooking juice, bring to a boil over low heat and reduce the sauce for 2 minutes.
Meanwhile, peel and cut the pear into slices , brown the pears in a pan with a couple tablespoons of butter for 5 minutes.
Arrange the prawns on a hot platter, spreading the sauce over it and serve with slices of pear separately.
Recommended Grappa:
Pere di Poli - Fruit Brandy
- Ingredients:
400 g peeled prawns
2 shallots
1 Williams pear brandy
1 shot of Williams pear-flavoured Grappa
4 tablespoons cream
Butter
4 tablespoons extra virgin olive oil
Salt and pepper - Author:
- Typology:
- Second course
- Preparation time:
- 20 minuti
- Notes:
