Shrimp Cream with Whiskey

Start by peeling the prawns and remove their heads.

In a pan, heat a little oil, add the shells and heads of the shrimp and skip them for 3 minutes. Sprinkle their whiskey and let the alcohol evaporate by cooking a little more.

Add the coarsely chopped onions and garlic cloves and let them soften.

Add the crushed tomatoes, stir and let it sauté a little more.

Add water, salt, and potatoes, cut into cubes, and cook for 20 minutes.

Remove from the heat, reduce the puree, pour into the pan and return to the heat.

Add the prawns, cook for 5-8 minutes, season with salt, chilli sauce and pepper.

Serve hot sprinkled with chopped coriander and serve with croutons.

Enjoy your food!