Prawn pan

Ingredients for 4 servings:

• 1 m.-large onion(s), red
• 2 cloves garlic
• 1 tbsp, heaped tomato paste
• 1 tsp sugar
• 0.2 liters of dry white wine
• 1 cup sour cream (200 g)
• 100 g cooked ham
• 100 g peas, frozen
• 15 cherry tomatoes
• 1 red chili pepper(s)
• 20 prawns, peeled
• 1 shot of cognac
• 1 tbsp lemon zest
• 2 tbsp basil, fresh
• Sea salt and pepper, black, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Finely dice the onion and sauté in a pan with olive oil and sugar until translucent, then add the finely chopped garlic later, being careful not to let it brown. Deglaze with white wine and add the tomato paste. Reduce by about half, then add the finely chopped cooked ham (1 x 1 cm). Add the lemon zest, peas, and sour cream and stir everything until smooth. Heat just enough so that it doesn’t boil, and cover the pan. In a second pan, sear the drained prawns in a little hot olive oil with the finely chopped chili for 1 minute on each side, then add immediately to the sauce. Then wipe out the pan and dry-fry the cherry tomatoes until they begin to burst, constantly moving the tomatoes, otherwise they will burn. Add immediately to the sauce and season with sea salt, plenty of freshly ground black pepper, and a final touch of cognac. Carefully cut the basil into strips and scatter over the top. Serve with fresh tagliatelle or penne.