Fine English Cookery/Michael Smith 1998

Dublin Bay Prawns in Cream
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1-1/2 kg/3 lb Dublin Bay prawns (or 750g/1-1/2 lb frozen scampi) 1 small shallot, chopped 60g/2 oz butter
1/2 tsp flour 1/4 litre/1/2 pint fish stock lemon juice
1 crushed clove garlic cayenne pepper salt and freshly ground white pepper
long-grain rice to serve



1 Wash the prawns in cold water and then steam them for 30 minutes over fast-boiling water. Let them cool before shelling them: retain the heads and tail shells.
2 Melt the butter in a heavy-bottomed pan, add the shallot and let it cook until it is transparent but not coloured. Add the shells and toss them around in the pan. Sprinkle the flour over the shells, add the fish stock, garlic and cream and simmer all these together for 20 minutes.
3 Strain the sauce away from the shells into a smaller pan and reduce it by boiling rapidly until it is a good creamy consistency. Season with lemon juice and a little salt and pepper. Add the prawns and give them time to heat through, but do not boil them in the sauce or they will toughen.
4 Pour into a serving dish and sprinkle with a modicum of cayenne. Serve with boiled long-grain rice.

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