Icelandic Seafood Prawns in Cream Sauce


  • 30 prawns (lrg size in their shells)
  • 5 Tbsp butter
  • 2 garlic cloves (crushed)
  • salt and freshly ground black pepper
  • 1 large red bell pepper (seeded and chopped)
  • 1 green bell pepper (seeded and chopped)
  • 5 oz button mushrooms (sliced)
  • 1 tsp brandy 2 cups cream


Split prawns lengthwise with a sharp knife, without completely separating the halves.

Melt 3 tablespoons of butter with the crushed garlic, salt + pepper and brush the prawns with it. Chill for 30 min under refrigeration.

Seed and chop the bell peppers and slice the mushrooms. Melt the remaining 2 tablespoons of butter in a lrg non-stick frying pan, sauté peppers and mushrooms for a few minutes and remove to a dish.

Place prawns in the frying pan (cut side down) and fry for 2-3 min (in batches if necessary). Drizzle the brandy over them and ignite it.

When the flame dies down, add the cream + veggies and simmer for 2 minutes. Serve immediately.

To Serve: Serve 5 prawns per person with an equal amt of veggies and sauce over toast points lightly brushed with garlic-infused olive oil or garlic butter.

Makes 6

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