Tyrrhenian prawns in orange sauce


  • 1kg of cleaned prawns with heads and tails
  • Oil, garlic
  • 1/2 glass of white wine
  • Cognac
  • 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.

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