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Best Easy Gamberoni al Cognac Recipe

Name: Best Easy Gamberoni al Cognac Recipe
Total time: 30 min
Yield: 190 g
Ingredients: large raw prawns (peeled and deveined, tails on) 2 lbs; extra-virgin olive oil 3 tbsp; unsalted butter 2 tbsp; garlic cloves (thinly sliced) 4 cloves; shallots (finely minced, medium) 2 pieces; cognac 1 cup; lemon juice (freshly squeezed) 2 tbsp; parsley (fresh, chopped) 2 tbsp; sea salt 1 tsp; black pepper (fresh cracked) 0.5 tsp

Large prawns flambéed in cognac for a dramatic, flavorful finish. This high protein mediterranean dish is a fresh, elegant family dinner that's as impressive to watch as it is to eat.

Cook 30 min Difficulty NORMAL 325 kcal

#Mediterranean #High Protein #Seafood Dinner #Elegant Family Meal

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Ingredients

Main ingredients

large raw prawns (peeled and deveined, tails on) 2 lbs
extra-virgin olive oil 3 tbsp
unsalted butter 2 tbsp
garlic cloves (thinly sliced) 4 cloves
shallots (finely minced, medium) 2 pieces

Seasonings/Sauce

cognac 1 cup
lemon juice (freshly squeezed) 2 tbsp
parsley (fresh, chopped) 2 tbsp
sea salt 1 tsp
black pepper (fresh cracked) 0.5 tsp

Nutrition summary

Carbohydrates 5 g 6%

Protein 26 g 32%

Fat 18 g 62%

Serving size 190g

Cooking steps

1

Pat the prawns dry with paper towels to help them sear better and season lightly with half the sea salt and black pepper.
2

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter foams, add the sliced garlic and shallots, sautéing until fragrant and just golden, about 2-3 minutes.
3

Increase heat to high. Add prawns to the skillet in a single layer, and cook without stirring for 1-2 minutes until the undersides show a pink edge.
4

Flip the prawns, then carefully pour the cognac into the pan. Ignite (with a long lighter or match), standing back as flames rise, and let the alcohol burn off (about 30 seconds to 1 minute). Once the flames subside, toss prawns to coat in the sauce.
5

Reduce heat to medium, add the remaining tablespoon of butter, drizzle with lemon juice, and cook for 1 more minute, swirling the pan or gently tossing until prawns are opaque and just cooked through. Finish with fresh parsley, adjust seasoning, and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star of Gamberoni al Cognac is the large prawns—fresh, meaty, and sweet—which define both the flavor and the elegant texture of the dish. The cognac used for flambé adds a signature aroma and gently infuses the prawns with complex, slightly caramelized notes.

Q. How do I avoid overcooking the prawns?

Cook the prawns over high heat until they just turn pink on one side, then flip and flambé with cognac. Keeping the cooking brief and removing from heat as soon as they turn opaque ensures tender, juicy prawns and prevents them from becoming rubbery.

Q. What are the main flavor highlights in Gamberoni al Cognac?

Rich olive oil and butter create a silky base, while shallots and garlic lend sweet and aromatic depth. The cognac flambé gives a dramatic lift and subtle complexity, anchored by bright lemon juice and fresh parsley for freshness at the finish.

Q. How many calories and how much protein are in each serving?

Each serving contains about 325 kcal and provides a high protein content of 26g, making this dish an excellent choice for those seeking a satisfying, protein-rich Mediterranean meal. Carbohydrates are low at 5g per serving, while healthy fats contribute to flavor and satiety.

Q. Why do you flambé with cognac, and is it safe to do at home?

Flambéing with cognac burns off much of the alcohol while intensifying the aromatic depth and imparting a subtle sweetness to the prawns. For safety, always use a long lighter or match, keep a safe distance, and make sure your pan handle and surroundings are clear of flammable items.

Best Easy Gamberoni al Cognac Recipe

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