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    • Prawns in Saffron Cream

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    CATEGORY CUISINE TAG YIELD
    Dairy Frances, Bissell’s, Xmas, Kitc 1 servings

    INGREDIENTS

    1 kg Prawns in the shell
    Good pinch of saffron threads
    450 ml Double cream
    150 ml Plain yoghurt; creme fraiche or
    ; soured cream
    Chervil; chives or parsley
    Salt and pepper
    1 ts Grated orange or tangerine zest; (1 to 2)

    INSTRUCTIONS

    Peel the prawns and put them aside. Put the shells in a saucepan with about
300ml water. Boil for 5-10 minutes, strain and boil to reduce by half.
Infuse the saffron in 2tbsp of the shellfish stock. Whip the cream until
stiff, fold in the yoghurt and the saffron liquid and whisk once more. Stir
in the herbs and prawns and season to taste with salt, pepper and orange.
Serve as a starter in a "cup" of lettuce or as an appetiser in chicory
leaves.
Converted by MC_Buster.
NOTES : Serves 8 as a starter
Converted by MM_Buster v2.0l.

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