| 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)
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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