PRAWNS CREAM WITH CRISPY LEEK
- 400g Arbi prawns
- 1 lit. water
- 2 tomatoes
- 1 spoonful tomato paste
- 1 onion
- 1 glass dry white wine
- 100g fresh cooking cream
- 1 knob butter
- 2 spoonfuls cornstarch
- 1 leek
- 1 bunch parsley
- black pepper grains
- extra virgin olive oil
- salt and pepper to taste
- bread croutons
- Boil the prawns in a little water, then remove the shell and heads, which you will use for preparing the fumet.
Boil 1 litre of water with 2 grains of black pepper and a bunch of parsley. Add salt, heads and shells.
Reduce the fumet to half its volume and strain.
- In a frying pan sauté the butter with the chopped onion, diced tomatoes and tomato paste.
- Add white wine and simmer until evaporated.
- Add the prawns cut into small pieces (leave a few whole prawns for the final garnish), and continue cooking for about 2 minutes.
- Add the cornstarch dissolved in a bowl with a few spoonfuls of fumet, and add the remainder to the rest of the ingredients.
- Leave to reduce, then pour in the cooking cream and cook on a high heat for approximately 2 minutes. Salt and pepper to taste.
- Meanwhile cut the leek into very fine strips, dry well with kitchen towel and fry in hot extra virgin olive oil.
- Once ready, drain well and place the fried leek on absorbent paper.
- Toast the croutons cut into squares with a little butter in a non-stick pan. Keep warm.
- Serve prawn cream in bowls or soup plates, using the whole prawns you have set aside and garnishing with the toasted croutons and fried leek.