- flour - 1/2 cup
- salt - 1/4 teaspoons
- freshly ground black pepper - 1/2 teaspoonfuls
- cayenne pepper - 1/4 teaspoons
- a pound of fresh shrimp, peeled and separated from the tails - 11/2 Pieces
- olive oil - 1/2 cup
- cloves garlic - 4 pieces
- shallots, chopped - 1 Piece
- fresh parsley, chopped - 1/2 cup
- dried oregano, crushed - 1/2 teaspoonfuls
- white wine - 2 Art. spoons
- brandy - 2 Art. spoons
In a small bowl, mix the flour, salt, pepper and cayenne pepper. To stir thoroughly. Roll the shrimp in flour. In a large frying pan, simmer the breaded prawns in olive oil for 5 minutes over high heat. Shake the prawns often so that they do not burn. Put the shrimp into a dish with a jumper. In the same frying pan, simmer garlic, shallots, parsley and oregano over medium heat for 3 minutes; stirring constantly. Put the spoon on the shrimp. Preheat the brazier over medium heat. Pour the wine and cognac into a frying pan and light it with a match or a lighter. When the flame subsides, stir, pour the shrimp. Put the dish with shrimps in the preheated brazier for about 2 minutes.
Servings: 4