Sauteed Prawns with Fried Leeks
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
shrimp
peeled |
|
| ¼ | cup |
olive oil
|
|
| 3 | cups |
peanut oil
|
|
| 1 | each |
leeks
julienned |
*
|
| Carrot sauce | |||
| 3 | tablespoons |
olive oil
|
|
| 2 | cups |
shrimp
|
*
|
| 1 | each |
onions
diced |
|
| 4 | each |
carrots
sliced |
|
| 1 | cup |
white wine
|
*
|
| 1 | pint |
heavy whipping cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
shrimp
peeled |
|
| 59 | ml |
olive oil
|
|
| 7.1E+2 | ml |
peanut oil
|
|
| 1 | each |
leeks
julienned |
*
|
| Carrot sauce | |||
| 45 | ml |
olive oil
|
|
| 473 | ml |
shrimp
|
*
|
| 1 | each |
onions
diced |
|
| 4 | each |
carrots
sliced |
|
| 237 | ml |
white wine
|
*
|
| 473 | ml |
heavy whipping cream
|
*
|
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 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.
