Camero Flambado with Cream ("Gran Fin Camero")

Name: Camero Flambado with Cream
Ingredients: 1/2 kg of large cooked cameroes with shells; 1 can of chilled and unsweetened whipped cream (or in a glass); 1/2 cup of ketchup; salt; black pepper; 1 tablespoon of unsalted butter; 1 medium-sized finely chopped onion; 1 shot of cognac (or rum)

1
1/2 kg of large cooked cameroes with shells
2
1 can of chilled and unsweetened whipped cream (or in a glass)
3
1/2 cup of ketchup
4
salt
5
black pepper
6
1 tablespoon of unsalted butter
7
1 medium-sized finely chopped onion
8
1 shot of cognac (or rum)

Ingredients

1
1/2 kg of large cooked cameroes with shells
2
1 can of chilled and unsweetened whipped cream (or in a glass)
3
1/2 cup of ketchup
4
salt
5
black pepper
6
1 tablespoon of unsalted butter
7
1 medium-sized finely chopped onion
8
1 shot of cognac (or rum)

Directions

1
After cooking, remove the shells and innards from the cameroes, washing them thoroughly
2
Then, season with a large amount of lemon juice and black pepper, allowing it to sit for 5-20 minutes to allow the flavors to meld
3
Over low heat, melt the butter in a deep frying pan
4
Add the finely chopped onion and cook until it's well browned but not burnt
5
Add the cooked cameroes and fry them for a bit over high heat
6
After frying, remove the pan from the heat and place the shot of cognac or rum over the cameroes
7
Catch fire the cameroes
8
After the flames have been extinguished, return the pan to low heat and add ketchup, chilled whipped cream without the creamer, and mix well
9
Taste and adjust the seasoning as needed by adding salt and black pepper
10
Always stir the cream contentedly over low heat, but do not let it boil
11
Serve with white rice