Viking Cruises Serves Up Creamy Cognac Prawns

Viking Cruises offers up this recipe to share the taste of France with friends and family. It is a scrumptious mixture of shrimp sautéed with shallots and sundried tomatoes in a creamy Cognac sauce. Excellent served with pasta or over rice!

Ingredients

• 1 Tbsp (14 g) unsalted butter
• 1 Tbsp (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

Directions

Heat butter and olive oil in a skillet over medium heat. Add garlic and shallots and cook, stirring frequently, until golden. Increase heat to high; add prawns, red pepper flakes and sundried tomatoes and cook, stirring frequently, for 5 minutes or until shrimp is opaque and lightly golden. Transfer shrimp to a plate; cover to keep warm. Increase heat to high; add Cognac, stirring to loosen browned bits from bottom. Reduce heat to low and stir in half-and-half. Let simmer for 5 minutes or until sauce is slightly thickened. Fold in shrimp and serve immediately over pasta or rice.

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