Brandy pan-seared prawns are a delicious appetizer or a light and super quick main dish, always appreciated by everyone at the table.
They can be prepared in no time, and you can keep the shell whole as I did, preserving the head too.
Alternatively, you can remove the head, leaving part of the shell and the tail.
The choice is yours, but however you do it, they will be fabulous. Very few ingredients and 10 minutes to bring truly tasty brandy pan-seared prawns to the table.
If you want a delightful first course with prawns, try the black rice and prawns or even the cuttlefish ink spaghetti with shrimp.
Of course, with dishes like these, you can’t miss the bubbles, I recommend a good DOC prosecco both for fish-based appetizers and for the first courses, and your Christmas Eve will be perfect.
Below I leave you with other fish-based appetizers to try not only for the holidays, and then right after the photo, we’ll discover how to prepare brandy pan-seared prawns!!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for brandy pan-seared prawns
- 20 prawns
- 3 tablespoons extra virgin olive oil
- 1/4 cup brandy
- 1 pinch salt
- 1 tablespoon lemon zest
- to taste parsley
- to taste black pepper
- 1 clove garlic
Preparation of Brandy Pan-Seared Prawns
To prepare the brandy pan-seared prawns, first wash the prawns very well under running cold water and then dry them.
If you prefer, you can remove the head and the black inner thread by lifting the shell just after the head and gently pulling it out.
If you want to leave the head, just lift the shell right below the head and gently pull out the black thread using a toothpick.
This time I left them whole so that everyone can remove the head and shell themselves, and I must say they are fabulous, retaining much more of their flavor.
Once done, heat the extra virgin olive oil in a large pan and brown the whole garlic clove for a few minutes.
As soon as it starts to sizzle, add the prawns and cook them for two minutes on each side, season with salt and splash with brandy.
Once the brandy has partially evaporated, season the brandy pan-seared prawns with freshly ground black pepper and grated lemon zest.
Sprinkle with a generous handful of chopped parsley and serve.
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How to store pan-seared prawns
Pan-seared prawns can be stored in the refrigerator in an airtight container for 1 day.
If you prefer, you can completely remove the shell and head, leaving only the tail, and use the leftovers to prepare a great fish broth.
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