Prawns in garlic according to Djo

Ingredients for 2 servings:

• 1 kg raw prawns, with shell and head, preferably wild caught
• ½ bulb(s) garlic
• 1 tsp, heaped salt from the mill
• ½ tsp, heaped chili flakes
• ½ tsp, heaped paprika powder, smoked
• 1 tbsp, heaped fresh parsley, chopped
• 100 ml olive oil or rapeseed oil
• 2 cl cognac
• some butter
• ½ lemon(s), juice
• 1 baguette(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes

Chop the garlic into small slices/dice or press it through a garlic press. Marinate the prawns in olive oil, garlic, salt, and dry spices for at least two hours. Then, sear the marinated prawns briefly on each side in a pan and flambé with the cognac. Immediately add the butter and parsley, quickly remove the prawns from the heat, and squeeze over the juice of half a lemon. Serve the prawns directly from the pan and season generously with salt. Spoon the prawns and baguette into the delicious broth.