Tyrrhenian prawns in orange sauce
- 1kg of cleaned prawns with heads and tails
- Oil, garlic
- 1/2 glass of white wine
- 2 oranges separated into juice and shredded rind
- Salt to taste
Toss the prawn quickly in the oil, a little garlic and a little shredded orange rind and drizzle with white wine and cognac. Leave to reduce and add two tablespoons of orange juice. Leave to cook for a few minutes, serve and garnish according to taste.