Prawns in a Creamy Saffron Sauce

    45 minutes

    This is a perfect entree or light main for you next special dinner. Prawns are gently simmered in a creamy saffron sauce with leak and garlic.

    6 people made this

    Serves: 4 

    • 40g butter
    • 1 small leek, julienned
    • 4 garlic cloves, finely diced
    • 1 pinch saffron threads
    • 1/2 cup (125ml) dry vermouth
    • 1 cup (250ml) fish or chicken stock
    • 1 1/4 cups (310ml) thickened cream
    • 24 raw medium prawns, peeled and deveined with tails intact
    • 1 tablespoon lemon juice
    • 1 pinch salt, to taste
    • 1 pinch crushed black pepper, to taste
    • 1 tablespoon finely diced chervil

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Melt the butter in a saucepan over medium heat then add the leek and garlic; cook for 5 minutes or until the leek is soft and translucent.
    2. Add the saffron, vermouth, stock and cream then bring to boil skimming off any scum that rises to the surface.
    3. Reduce the heat to low and simmer for 10 minutes or until the sauce has thickened and reduced by about a third.
    4. Add the prawns to the sauce and simmer for 2-3 minutes or until cooked through.
    5. Remove from heat and stir in the lemon juice, salt, pepper and chervil.
    6. Season well then toss trough the hot pasta. Serve immediately.

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