Name: Saut.ed Prawns with Fried Leeks in Prawn-Carrot Sauce
Ingredients: 16 lg 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 tb Olive oil shells & heads of prawns; 1 Onion; diced; 4 Carrots; sliced; 1 Leek; washed and diced; 1 c White wine; 1 pt Heavy cream; 3 tb Butter; cut in small pieces; Salt and pepper (to taste)

The great, and glorious end for which God decreed the after-being of sin, is His own glory: and the ends subordinate thereunto are not a few. Particularly, God decreed the futurition of sin: 1. That He might have occasion of glorifying His infinite wisdom, love, and grace in the redemption and salvation of a company of lost sinners through the death and sufferings of His own dear Son. 2. That His patience and long suffering in bearing with and forbearing sinners, might be magnified, admired, and adored. 3. That He might be honoured and glorified by the faith and repentance of His people, and their walking humbly with Him. 4. That His justice might be illustriously displayed and glorified in the eternal damnation of reprobate sinners for their own sins and abominations, sin being the cause of their damnation, though not of their reprobation.

Thomas Boston

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

INGREDIENTS

16	lg	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	tb	Olive oil shells & heads of prawns
1		Onion; diced
4		Carrots; sliced
1		Leek; washed and diced
1	c	White wine
1	pt	Heavy cream
3	tb	Butter; cut in small pieces
		Salt and pepper (to taste)

INSTRUCTIONS

PRAWN-CARROT SAUCE
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 (350&deg;F).  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 1/2.
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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