Tiger prawns stewed with pumpkin
2 servings
45 minutes
Tiger prawns braised with pumpkin are a true gastronomic delight, combining the delicate sea flavor of the prawns with the sweet, velvety texture of pumpkin. European cuisine is known for its sophistication, and this recipe is no exception: flambéed with cognac, the prawns acquire an exquisite aroma while cream, soy sauce, and ketchup create a harmonious sauce with a hint of spiciness. Dried French baguette serves as the perfect accompaniment, adding a crunchy texture to the dish. This combination makes the recipe versatile—ideal for both a romantic dinner and a festive feast. The taste is refined with noble hints of seafood and caramelized pumpkin, and the presentation looks elegant and appetizing.
1
Clean the shrimp. Peel the pumpkin and cut it into medium cubes. Sauté the shrimp on olive oil on both sides and flambé with cognac; when the flame goes out, add the pumpkin and sauté for 2 minutes – then add cream + ketchup + soy sauce and simmer until ready /about 5 minutes/.
- Tiger prawns: 100 g
- Pumpkin: 100 g
- Fruity olive oil: 30 ml
- Cognac: 30 g
- Cream 30%: 100 g
- Ketchup: 30 g
- Soy sauce: 30 ml
- Parsley: 5 g
2
Cut the bread into pieces and dry it in the oven.
- French baguette: 100 g