Label
All
0
Clear all filters

Gamberoni Ubriachi

Drunken Prawns

Rate this recipe

banner
Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
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.

Ingredients

  • 60 ml/4 tbsp extra virgin olive oil
  • 3 garlic cloves, finely chopped

Method

  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 ext

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title