Sauteed Prawns with Fried Leeks in Prawn-Carrot Sauce

Name: Sauteed Prawns with Fried Leeks in Prawn-Carrot Sauce
Yield: 4
Cuisine: Fusion
Ingredients: shrimp; salt and black pepper; olive oil; peanut oil; leeks; olive oil; onions; carrots; leeks; white wine; heavy whipping cream; butter; salt and black pepper

Submitted by gbpdude

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

LARGE SHRIMP
heads on, peeled, deveined (reserve shells for sauce)

X SALT AND BLACK PEPPER *

CUP OLIVE OIL

CUPS PEANUT OIL

LEEK; LEEKS
washed and finely julienned *

Prawn carrot sauce

TABLESPOONS OLIVE OIL

EACH ONIONS
diced

CARROTS; CARROTS
sliced *

EACH LEEKS
washed and diced *

CUP WHITE WINE *

PT HEAVY WHIPPING CREAM *

TABLESPOONS BUTTER
cut in small pieces

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.