Prawns in Guazzetto – Easy Recipe
The Prawns in Guazzetto, also simply known as pan-fried prawns (or Brandy prawns), are a fish-based main course that is quick and easy to prepare and perfect to serve as an appetizer.
The term Guazzetto indicates the cooking method for the seafood, usually a braised preparation where, aside from variations, tomatoes (fresh or canned) and aromatic herbs are essential.
So how do you make Prawns in Guazzetto?
They are very easy to prepare: simply sauté the prawns with the heads still attached, add a splash of brandy or dry white wine for flavor, a few peeled tomatoes and in just over 20 minutes you’ll have a simple fish dish that highlights the flavor of the shellfish.
For this recipe I used fresh prawns, but you can also use frozen ones — just make sure they are completely thawed before cooking.
And if you happen to have some Prawns in Guazzetto left over, you can remove the heads and use the guazzetto sauce to dress pasta — it will be impressive.
If you like shellfish you can’t miss these recipes:
Gnocchi with mushrooms and prawns,
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cuisine: Italian
- Energy 236.33 (Kcal)
- Carbohydrates 8.42 (g) of which sugars 6.89 (g)
- Proteins 21.33 (g)
- Fat 10.72 (g) of which saturated 1.77 (g)of which unsaturated 1.87 (g)
- Fibers 2.00 (g)
- Sodium 827.45 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.3 lb king prawns (or shrimp)
- 14 oz peeled tomatoes (canned)
- 3 tbsp + 1 tsp brandy (or Cognac or dry white wine)
- 2 tbsp extra virgin olive oil
- 3/4 cup water
- 1 clove garlic
- to taste salt
- 1 tbsp chopped parsley
- fresh chili pepper (optional)
- 1 pinch black pepper (freshly ground)
Tools
- Frying pan
PROCEDURE
First, remove the shell from the prawns and remove the intestinal tract using a sharp knife: be careful to leave the head and the tip of the tail attached.
Heat 2 tablespoons of extra virgin olive oil in a large pan, add the crushed garlic clove and, if you like the flavor, also add a fresh chili pepper cut into strips from which you have previously removed the seeds.
When the oil starts to sizzle, add the prawns trying not to overlap them, brown them for one minute on each side and then deglaze with the brandy, letting the alcohol evaporate.
At this point add the peeled tomatoes and dilute with the water, season with salt and pepper and continue cooking for about 5 minutes over low heat with the lid on.
Remove the lid, lightly crush the peeled tomatoes with a fork, remove the garlic clove and finish cooking for another 7–8 minutes.
Turn off the heat, sprinkle with freshly chopped parsley and serve this delicious dish of Prawns in Guazzetto immediately.
Follow my Instagram profile by clicking HERE
STORAGE
Prawns in Guazzetto should be eaten as soon as they are ready; alternatively they can be kept in the refrigerator for up to 1 day in an airtight container. They are not suitable for freezing.
RECIPE NOTES
Many people use peeled cherry tomatoes (like cherry or pachino) for this Prawns in Guazzetto recipe; I didn’t have them so I used regular peeled tomatoes. If you don’t have those either, replace them with fresh cherry tomatoes together with some tomato sauce.
To execute this recipe perfectly, once you pour the brandy into the pan it should be flambéed. To do this you should tilt the pan so the liquor ignites and let it burn until it goes out on its own. If you don’t feel comfortable doing this because, like me, you are afraid of burning yourself, simply wait a couple of minutes for the alcoholic part of the brandy to evaporate.
FAQ
FAQ
What can I substitute for brandy in Prawns in Guazzetto?
You can substitute it with Cognac or dry white wine.
What’s the difference between “gamberi” and “gamberoni”? Can I use both for Prawns in Guazzetto?
The difference between “gamberi” (shrimp) and “gamberoni” (king prawns) is not only size: the former are about 4 in long while king prawns can reach about 8 in. In reality they are different species: the king prawn is also called the imperial prawn and is red or purple in color, while classic shrimp are pink or white. Another category is the “mazzancolle.” That said, if you use smaller shrimp they may be less flavorful but you can use them — just shorten the cooking time since they are smaller.
