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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Dairy Sauces, Seafood 4 Servings

INGREDIENTS

16 Prawns, heads on peeled
deveined reserve the
heads and shells for the
Prawn-Carrot Sauce
Salt and pepper
1/4 c Olive oil
3 c Peanut oil
1 Leek, washed and finely
julienned
3 T Olive oil
2 c shells & heads of prawns
1 Onion, diced
4 Carrots, sliced
1 Leek, washed and diced
1 c White wine
1 pt Heavy cream
3 T Butter, cut in small pieces
Salt and pepper, to taste

INSTRUCTIONS

1/2    
Season the prawns with the salt and pepper. Refrigerate the prawns  for
1 hour.  In a large skillet place the olive oil and heat it on medium
high  until it is hot.  Add the chilled prawns and saut them for 2
minutes  on each side, or until they are done. Set them aside and keep
them  warm.  In a large saucepan place the peanut oil and heat it on
medium until  it is hot (350øF).  Add the leeks and fry them for 1
minute, or  until they are golden brown. Remove them with a slotted
spoon and  place them on paper towels to drain.  Lightly season them
with the  salt.  In each of 4 medium-sized plates with high rims place
1/2 cup of the  Prawn-Carrot Sauce.  Place 4 prawns on top of the
sauce, in a circular  pattern.  Place the fried leeks on top.
Prawn-Carrot Sauce:  In a medium saucepan place the oil and heat it on
medium high until it is hot.  Add the shells and the heads of the
prawns, and saut them for 4 minutes. Remove them and set them aside.
Add the onions, carrots, and leeks.  Saut them for 5 minutes. Return
the prawn shells and heads to the pan. Saut the ingredients. Add the
white wine. Cook the ingedients for 4 to 6 minutes, or until the
liquid is reduced to 1/4.  Add the heavy cream.  Cook the ingredients
on low heat for 12 to 15 minutes, or until the liquid is reduced to
Remove the prawn shells and heads with a slotted spoon and discard
them. Place the sauce in a food processor and blend it. Strain the
sauce and return it to the pan. While whisking constantly, add the
pieces of butter one at a time.  Season the sauce with the salt and
the pepper.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2370
Calories From Fat: 2159
Total Fat: 244.5g
Cholesterol: 185.9mg
Sodium: 119.6mg
Potassium: 564mg
Carbohydrates: 38g
Fiber: 5.5g
Sugar: 7.6g
Protein: 6.2g


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