Lighthouse II (S)
Lighthouse II (S)
Pashley, Jan
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Prawns in Cream Sauce




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 A Plate with Prawns and a Roll, a Bowl with Olives
A Plate with Prawns and a Roll, a Bowl with Olives
Fopsen van Es, Jacob
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Prawns in Cream Sauce
Gourmet Archives

6 ounces fresh mushrooms, minced
1 onion, minced
1 leek, well washed and minced
3 tablespoons butter
24 large shrimp, shelled and deveined
3 tablespoon Cognac
1 1/2 cups dry white wine
1 1/2 cups crème fraîche
Salt, white pepper and hot pepper sauce to taste

In a large deep skillet sauté mushrooms, onion, and leek in butter until vegetables are golden. Add the shrimp and sauté them for 30 seconds. Pour the warmed Cognac over the shrimp and ignite. Add wine and crème fraîche and simmer, covered, 3 minutes. Transfer shrimp with slotted spoon to a heated dish and keep them warm. Cook sauce over high heat, stirring constantly, until reduced by two-thirds. Season with salt, white pepper and hot pepper sauce to taste. Pour over shrimp and serve immediately.
Serves 4.

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