Cognac Sauteed King Prawns with Sunny HeRBs chives, lemon thyme and curly parsley

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Cognac Sauteed King Prawns with Sunny HeRBs chives, lemon thyme and curly parsley

A mouth-watering and refined appetizer or seafood second course.  Cognac and Sunny HeRBs enhances the mild tasteof King Prawns. Chives, lemon thyme and curly parsley: a great aromatic trio for an impressing dish.
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AROMA SAPORE SALUTE in your kitchen.
Prep Time 30 mins
Cook Time 5 mins
Cuisine Italian
Servings 4


  • 1kg King prawns
  • 40g Butter
  • 1 lemon
  • 10 Sunny heRBs chives stems
  • A few Sunny heRBs lemon thyme bunches
  • A few Sunny heRBs curly parsley bunches to garnish
  • ½ glass of Cognac
  • Black pepper grains and salt to taste

To prepare the marinade:

  • ½ glass of white wine
  • 4 spoons of extra virgin olive oil
  • salt and pepper to taste
  • 1 crushed garlic clove
  • A few Sunny heRBs curly parsley bunches


  • Prepare the marinade: place wine, olive oil, garlic, chopped parsley, salt and pepper in a bowl and whisk until well combined.
  • Clean the king prawns and rinse them under cold running water. Remove the shell keeping the head and the tail. De-vein the back of the prawns with a skewer. Pat dry with paper towels.
  • Put the cleaned king prawns in the bowl with the marinade and let them rest for around 30 mins.
  • Rinse the lemon, dry it and then zest half of the lemon. Roughly chop the lemon zest with a knife.
  • Chop around 10 chives stems and a few bunches of lemon thyme.
  • Melt the butter in a large frying pan together with the chopped herbs. Toss the king prawns in and cook them for 1 or 2 minutes until they become opaque throughout. Pour the Cognac and let it evaporate on a high flame. Add salt to taste, the lemon zest and grounded black pepper. Keep cooking for a few moments.
  • Garnish the serving plate with chives stems, lemon thyme and curly parsley. Serve immediately.
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