3 Reviews of Prawns in Cream Sauce (Iceland)

From: Andi of Longmeadow Farm

On Jan 21, 2008

Prawns and cream AND from Iceland? Pawshaw.....this is a perfect dish in all aspects. You just can't go wrong when putting this delightful group of ingredients together. This made a light farm supper for Dennis tonight, as he had off for holiday, and he wanted something tasty, light, and tempting. This touched, no; actually fell, into all the categories ~ AND since he just adores any recipe twissis posts I knew it was going to be a winner from the start. Honestly, this worked together so fast, I could hardly believe it. I put the veggies in get soft, the shrimp, the brandy, POOF! nice live flame there, very professional and then the cream. Maybe it took 6 minutes (after you marinade the shrimp) to finish the dish, and I put daintily on the plate added some rice and done. Wow, another winner, twissis. You are the best, and I thank you for posting!

From: Lanagirl

On Mar 3, 2008

My whole family really liked this recipe, I used sherry in place of brandy as I didn't have brandy. I will definitely make this again. Thanks for the great tasting easy recipe

From: Princess Flowerbreath

On Mar 27, 2009

WOW....This was really good, and really EZ. I made this and served it over multigrain pasta. It looked really nice with the tails sticking up in the air while they flamed. (Actually, I thought it looked really cool the first time, so I double flamed them using approx 1/4 c brandy...But I was cooking 2 lbs all in one pan) Also, since I did not know if I should use light, or heavy cream I went with the light. It worked well because I added a good amount of Parmaggiano Reggiano into the sauce. This will definatly be added to our "TO MAKE AGAIN" list...Thanks