This is a dish that's very rich which would be more suitable to be serve as a starter than a main course
2 people made this
1 small leek, julienned
4 garlic cloves, finely chopped
pinch of saffron threads
pinch of salt
pinch of crushed black pepper
125ml dry vermouth
250ml fish/chicken stock
300ml double cream
24 raw medium prawns, peeled and deveined with tails intact
1 tablespoon lemon juice
1 tablespoon finely chopped chervil
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Method Prep:25min › Cook:30min › Ready in:55min
Melt the butter in a saucepan over medium heat, add the leek and garlic and cook for 5 minutes, or until the leek is soft and translucent.
Add the saffron, vermouth and stock and bring to boil, skimming off any scum that rises to the surface. Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened and reduced by about a third.
Add the prawns to the sauce and simmer fro 2-3 minutes or until cooked through.
Remove from heat and stir in the lemon juice, salt, pepper and chervil. Season well, serve immediately. Can be tossed with hot pasta for a main course.