🫙 From the Spice Rack
Saut‚Ed Prawns with Fried Leeks In Prawn-Carrot Sauce
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
maineasy
Ingredients8 items
Ingredients
- 16large prawns (heads on); peeled,
- 3cup peanut oil
- 1leek; washed and finely
- 2cup -shells & heads of prawns
- 1onion; diced
- 4carrots; sliced
- 1leek; washed and diced
- 1cup white wine
Directions
- 1
16 lg Prawns (heads on)
- 2
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
- 3
washed and finely - julienned -----------------------------PRAWN-CARROT SAUCE----------------------------- 3 tb Olive oil 2 c -shells & head
- 4
diced 4 Carrots
- 5
sliced 1 Leek
- 6
washed and diced 1 c White wine 1 pt Heavy cream 3 tb Butter
- 7
cut in small pieces Salt and pepper (to taste) Season the prawns with the salt and pepper
- 8
Refrigerate the prawns for 1 hour