- Shrimp large - 500 Grams
- Cognac - 50 milliliters
- White dry wine - 50 milliliters
- Parsley, green onions - - To taste
- Garlic - 7 Zubchikov
- Chili pepper - 2 pieces
- Lemon - 1 piece
- Butter - 50 Milliliters
- Olive oil - 50 milliliters
- Starch - 20 Grams
By tradition, let's start by getting to know the ingredients. Here they are, handsome, I ask you to love and to pay! First we need to clean our shrimp. To do this, cut all the bulging limbs with sharp scissors ... ... then make a transverse incision to extract the small intestine (esophagus). When all shrimp are cleaned - add them to one container and lightly sprinkle with starch (this is necessary so that the meat does not fall apart during frying). Here in this form, let the shrimp lie down for 5-10 minutes. Meanwhile - chop fine garlic ... ... as well as greens and chili. In a frying pan, warm a small amount of olive oil and butter, then add our shrimps to the frying pan and fry until a characteristic red color. When shrimp blush - you can add finely chopped greens, garlic and chili. We mix it well. A minute later, pour into the frying pan wine and cognac, and squeeze a little lemon juice. Stew until almost complete evaporation of the liquid. We lay out on plates and serve. Bon Appetit :)
Servings: 3-4