Sauteed Prawns with Fried Leeks in Prawn-Carr
| Yield: | 4 Servings |
| Categories: | Seafood, Sauces |
| 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) |
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