Crevettes En Amour Recipe
Ingredients
| Tiger prawns | 16 | |
| Butter | 75 Milliliter | |
| Paprika | 3 Milliliter | |
| 125 ml thin sliced mushrooms | ||
| 45 ml flour, all purpose | ||
| Chicken stock | 125 Milliliter | |
| Heavy cream | 125 Milliliter | |
| Champagne | 125 Milliliter | |
| 60 ml Pernod | ||
| 190 ml tiny cooked shrimp | ||
Directions
Peel, devein and butterfly the tiger prawns.
Melt 2 tbsp (30 ml) of butter, brush over shrimp, sprinkle with paprika and place on a baking sheet.
Bake prawns in a preheated 350°F (180°C) oven for 10 minutes or until cooked through.
Melt the remaining butter in a sauce pan.
Saute the mushrooms.
Add the flour and stir into a paste (roux), cooking over low heat for 2 minutes.
Add chicken stock, cream, champagne and Pernod.
Whisk all the ingredients together.
Simmer for 10 minutes over medium heat.
Place the prawns on serving plates, smother with sauce and sprinkle with tiny shrimp.
Serve.
Melt 2 tbsp (30 ml) of butter, brush over shrimp, sprinkle with paprika and place on a baking sheet.
Bake prawns in a preheated 350°F (180°C) oven for 10 minutes or until cooked through.
Melt the remaining butter in a sauce pan.
Saute the mushrooms.
Add the flour and stir into a paste (roux), cooking over low heat for 2 minutes.
Add chicken stock, cream, champagne and Pernod.
Whisk all the ingredients together.
Simmer for 10 minutes over medium heat.
Place the prawns on serving plates, smother with sauce and sprinkle with tiny shrimp.
Serve.
Chef
