Name: Sauteed Prawns with Fried Leeks in Prawn-Carr
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 second coming of Christ will also involve the reversal of the curse that was placed on creation at the time of the fall. The creation will no longer groan under the weight of the curse. It will be set free from its bondage to decay (Rom. 8:18–25). All things will be made new. There will be no more tears, no more death, no more mourning, no more pain, for all of these things will have passed away (Rev. 21:1–8). The enemy Satan will be defeated and judged, no more to accuse and attack the people of God (Rev. 20:7–10). All men will stand before the judgment throne of Christ. Those whose names are written in the Lamb’s Book of Life will inherit the kingdom. Those whose names are not found will be cast into outer darkness (20:11–15).

Keith Mathison

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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