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