| 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)
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Calories: 8
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 19.6mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g