| 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°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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