Sauteed Prawns with Fried Leeks in Prawn-Carrot Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
shrimp
heads on, peeled, deveined (reserve shells for sauce) |
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
olive oil
|
|
| 3 | cups |
peanut oil
|
|
| 1 | Leek; |
leeks
washed and finely julienned |
*
|
| Prawn carrot sauce | |||
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
onions
diced |
|
| 4 | Carrots; |
carrots
sliced |
*
|
| 1 | each |
leeks
washed and diced |
*
|
| 1 | cup |
white wine
|
*
|
| 1 | pt |
heavy whipping cream
|
*
|
| 3 | tablespoons |
butter
cut in small pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
shrimp
heads on, peeled, deveined (reserve shells for sauce) |
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
olive oil
|
|
| 7.1E+2 | ml |
peanut oil
|
|
| 1 | Leek; |
leeks
washed and finely julienned |
*
|
| Prawn carrot sauce | |||
| 45 | ml |
olive oil
|
|
| 1 | each |
onions
diced |
|
| 4 | Carrots; |
carrots
sliced |
*
|
| 1 | each |
leeks
washed and diced |
*
|
| 237 | ml |
white wine
|
*
|
| 1 | pt |
heavy whipping cream
|
*
|
| 45 | ml |
butter
cut in small pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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 sauté 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℉/180℃). 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 ½ 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 sauté them for 4 minutes. Remove them and set them aside.
Add the onions, carrots, and leeks. Sauté them for 5 minutes.
Return the prawn shells and heads to the pan. Sauté the ingredients. Add the white wine. Cook the ingedients for 4 to 6 minutes, or until the liquid is reduced to ¼.
Add the heavy cream. Cook the ingredients on low heat for 12 to 15 minutes, or until the liquid is reduced to ½.
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.
