Gamberoni Ubriachi

Drunken Prawns


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The region of Molise has few recipes to offer, but this is a delicious way of serving plump, juicy prawns, flavoured with basil, green pepper, garlic and Cognac. It has to be eaten with the fingers for maximum enjoyment, so do supply finger bowls and plenty of napkins for guests to clean their hands.


  • 60 ml/4 tbsp extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • ½ onion, chopped
  • 30 ml/2 tbsp chopped basil, plus some extra basil leaves to serve
  • 30 ml/2 tbsp chopped fresh parsley
  • 1 green bell pepper, cut into cubes
  • 1 kg/2 ¼ lb raw prawns/shrimp, with shells
  • 120 ml/4 fl oz/½ cup Cognac
  • 120 ml/4 fl oz/½ cup cold water


  1. Heat the olive oil in a large pan, add the chopped garlic, onion, basil, parsley and green pepper, and fry over a medium heat, stirring frequently, for 10 minutes or until the pepper has softened.
  2. Add the prawns and baste them with the oil. Cook until they are bright pink, then add the Cognac and water. Simmer for 5 minutes, then serve, sprinkled with a few extra basil leaves.