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CATEGORY CUISINE TAG YIELD
Dairy Frances 1 Servings

INGREDIENTS

1 kg Prawns in the shell
Good pinch of saffron
threads
450 Double cream
150 Plain yoghurt, creme fraiche
or
soured cream
Chervil, chives or parsley
Salt and pepper
1 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 19.6mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g


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