Sauteed Prawns with Fried Leeks in Prawn-Carr

* Exported from MasterCook *

Sauteed Prawns with Fried Leeks in Prawn-Carr

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-----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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