Basic information

Name: Saut‚ed prawns with fried leeks in prawn-carr

Yield: 4

Categories seafood, sauces

User: matiaspalomec@gmail.com

Ingredients

Prawn

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

Instructions:

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
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.

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