Prawns Amoreuse
- 2 lb. lg. tiger prawns, peeled
- 1 tbsp. butter
- 1/2 onion, diced
- 8 mushrooms, diced
- 1 red bell pepper, diced
- 1/2 leek, diced
- 2 cloves garlic, diced
- 2 tbsp. pernod
- ricard
- 1/8 qt. white wine
- 1/4 qt. fish stock
- 1/4 qt. cream
- 1 tbsp. dill, chopped
- 1 tbsp. chives, chopped
- 1 tbsp. tarragon, chopped
- In skillet, heat butter; add the prawns and fry until golden brown.
- Add onion, bell pepper, garlic and mushrooms and leek; saute for 2 minutes.
- Add the pernod, flambee (if you know how), otherwise add wine and fishstock.
- Take out the prawns and leave to the side.
- Let simmer until reduced to half.
- Add the cream and let simmer for 4 minutes.
- Re-add prawns.
- Add salt and pepper as desired.
- Serve with basmati rice.
tiger prawns, butter, onion, mushrooms, red bell pepper, garlic, pernod, ricard, white wine, fish stock, cream, dill, chives, tarragon
Taken from www.foodgeeks.com/recipes/2878 (may not work)