King prawns in La Chouffe

foto_recept_LCThe lovely people at Brasserie d’Achouffe have given us this recipe to use their fine La Chouffe in. Sounds damn good to me. Give it a whirl people it’s simplicity itself and utterly delicious.

Easy recipe – Serves 4
Preparation: 30 min – Cooking Time: 25 min


  • 24 shelled king prawns
  • 400 ml fresh cream
  • 2 chopped tomatoes
  • 330 ml La Chouffe
  • 25 g green pepper
  • flour
  • butter
  • salt, pepper, chopped tarragon


  1. Season the prawns, coat in flour and sauté in very hot butter. Set aside.
  2. Deglaze the pan using the La Chouffe. Reduce the liquor down a little, and then add the cream, the tomatoes and the green pepper.
  3. When the tomatoes are cooked through (around 10 minutes), pass the mixture through a fine strainer.
  4. Reduce further and add chopped tarragon, and then the prawns.
  5. Season to taste. Serve hot on linguine.