*  Exported from  MasterCook  *
 
               Sauteed Prawns with Fried Leeks in Prawn-Carr
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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‚ them for 2 minutes on each side, or until
   they are done.  Set them aside and keep them warm.
   
   In a large saucepan place the peanut oil and heat it
   on medium until it is hot (350øF).  Add the leeks and
   fry them for 1 minute, or until they are golden brown.
   Remove them with a slotted spoon and place them on
   paper towels to drain.  Lightly season them with the
   salt.
   
   In each of 4 medium-sized plates with high rims place
   1/2 cup of the Prawn-Carrot Sauce.  Place 4 prawns on
   top of the sauce, in a circular pattern.  Place the
   fried leeks on top.
   
   Prawn-Carrot Sauce:  In a medium saucepan place the
   oil and heat it on medium high until it is hot.  Add
   the shells and the heads of the prawns, and saut‚ them
   for 4 minutes.  Remove them and set them aside.
   
   Add the onions, carrots, and leeks.  Saut‚ them for 5
   minutes.  Return the prawn shells and heads to the
   pan.  Saut‚ the ingredients.  Add the white wine.
   Cook the ingedients for 4 to 6 minutes, or until the
   liquid is reduced to 1/4.  Add the heavy cream.  Cook
   the ingredients on low heat for 12 to 15 minutes, or
   until the liquid is reduced to 1/2.
   
   Remove the prawn shells and heads with a slotted spoon
   and discard them. Place the sauce in a food processor
   and blend it.  Strain the sauce and return it to the
   pan.  While whisking constantly, add the pieces of
   butter one at a time.  Season the sauce with the salt
   and the pepper.
  
 
 
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