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How To make Saut

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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

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