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1
Devein and shell the shrimps.
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2
(If you have time, save the shells and heads and make a fish stock later, to freeze).
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3
Peel and finely chop the onion.
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4
Clean and slice the mushrooms.
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5
Use half the butter, heat in a roomy pot or skillet, and fry the onion until softened.
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6
Add rest of butter, and add the mushrooms.
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7
Stir over fairly high heat until cooked.
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8
Pull off heat, lift out the onion-mushroom mixture with a slotted spoon, and put in a bowl.
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9
There should be liquid and butter left in the pot/skillet, otherwise add more butter.
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10
Heat again and fry the shrimps until they barely start colouring -- 30 seconds.
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11
They will not be done yet.
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12
Transfer the prawns to the bowl with the onion-mushroom mixture.
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13
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!
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14
Turn heat down, add cream, simmer, and scrape pot to gather up all the brown bits from the bottom.
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15
Stir to prevent sticking or burning, and let mixture simmer until it thickens somewhat.
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16
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!
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17
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.
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18
Add salt and pepper to taste.
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19
Serve in heated plates with a small helping of rice each.
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20
(Rice pressed into small molds and turned out look very nice).
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21
Garnish, if you like, either with young arugula (rocket leaves) or shredded lettuce or a few fennel leaves.
