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“Shrimps or prawns: by any name they are always popular! Here is an easy, rich starter (to a simple main dish, perhaps?) Or have this with fresh rolls and a full-bodied white wine as lunch. Prep time does not include cleaning the shrimps, but is a guess at how long this recipe takes to make.”

Ingredients Nutrition


  1. Devein and shell the shrimps. (If you have time, save the shells and heads and make a fish stock later, to freeze).
  2. Peel and finely chop the onion. Clean and slice the mushrooms.
  3. Use half the butter, heat in a roomy pot or skillet, and fry the onion until softened.
  4. Add rest of butter, and add the mushrooms. Stir over fairly high heat until cooked.
  5. Pull off heat, lift out the onion-mushroom mixture with a slotted spoon, and put in a bowl.
  6. There should be liquid and butter left in the pot/skillet, otherwise add more butter. Heat again and fry the shrimps until they barely start colouring -- 30 seconds. They will not be done yet.
  7. Transfer the prawns to the bowl with the onion-mushroom mixture.
  8. Add the brandy to the same pot, and stir over high heat until the brandy has almost evaporated, then add the chutney: don't let the chutney burn!
  9. Turn heat down, add cream, simmer, and scrape pot to gather up all the brown bits from the bottom. Stir to prevent sticking or burning, and let mixture simmer until it thickens somewhat.
  10. Add the onion-mushrooms-shrimps to the cream sauce and let simmer very lightly for 2 minutes, until shrimps turn pink and curl: do not overcook!
  11. Season with either cayenne pepper or Tabasco, or a hot pepper preparation you like: just spike it, do not spoil the creamy mixture with too much heat.
  12. Add salt and pepper to taste.
  13. Serve in heated plates with a small helping of rice each. (Rice pressed into small molds and turned out look very nice). Garnish, if you like, either with young arugula (rocket leaves) or shredded lettuce or a few fennel leaves.

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