2 Tinned Tomatoes
1/2tsp Chili Pepper
2tbsp Olive Oil
2pinch Black Pepper
1tbsp Double Cream
- Start frying the shallots in oil, then add the chilli, salt, pepper.
- Add the butter, garlic, parsley and prawns. Cook a few minutes only so not to burn the garlic or overcook the prawns.
- Optional, flambe with a glass of Cognac.
- Add the tomatoes and cream.
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