Prawns flambéed with Cognac

First, make the persillade: peel and mince the garlic and parsley. Using a fork, combine with the butter.  

Mince the shallots and rinse the prawns with running water.  

Heat a frying pan over medium heat and add a knob of parsley butter. 

 Once the butter has melted, sauté the shallots for a several minutes. 

Then add the prawns and sauté for 5 minutes over high heat. Add a small knob of butter if necessary.  

Then add the cognac and immediately flambé the prawns. 

Before serving, salt and pepper, and add the thyme and chilli pepper.