Saut‚ed prawns with fried leeks in prawn-carr
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Saut‚ed prawns with fried leeks in prawn-carr
  Prawns    Sauces    Fried    Leeks    Seafood  
Last updated 6/12/2012 1:22:14 AM. Recipe ID 54776. Report a problem with this recipe.
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      Title: Saut‚ed prawns with fried leeks in prawn-carr
 Categories: Seafood, Sauces
      Yield: 4 Servings
 
     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

MMMMM---------------------PRAWN-CARROT SAUCE--------------------------
      3 tb 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 tb Butter; cut in small pieces
           Salt and pepper (to taste)
 
  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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Recipe ID 54776 (Apr 03, 2005)

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