Prawns in saffron cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Prawns in the shell |
| Good pinch of saffron threads | ||
| 450 | millilitres | Double cream |
| 150 | millilitres | Plain yoghurt; creme fraiche or |
| ; soured cream | ||
| Chervil; chives or parsley | ||
| Salt and pepper | ||
| 1 | teaspoon | Grated orange or tangerine zest; (1 to 2) |
Directions
Peel the prawns and put them aside. Put the shells in a saucepan with about 300ml water. Boil for 5-10 minutes, strain and boil to reduce by half.
Infuse the saffron in 2tbsp of the shellfish stock. Whip the cream until stiff, fold in the yoghurt and the saffron liquid and whisk once more. Stir in the herbs and prawns and season to taste with salt, pepper and orange.
Serve as a starter in a "cup" of lettuce or as an appetiser in chicory leaves.
Converted by MC_Buster.
NOTES : Serves 8 as a starter
Converted by MM_Buster v2.0l.
Related recipes
- Creamy saffron sauce
- Peaches in saffron
- Prawns arabian
- Prawns in a creamy mushroom and vermouth sauce
- Prawns in pineapple
- Prawns in spice laden coconut sauce
- Prawns provencal
- Prawns with a sizzle
- Prawns with crab sauce
- Prawns with mustard and coriander
- Provencal prawns
- Saffron cream sauce
- Saffron pasta with prawns
- Saffron sauce
- Saffron shrimp saute
- Salmon with saffron cream sauce
- Sate prawns
- Shrimp & saffron risotto
- Shrimp and saffron risotto
- Tagliatelle, asparagus, and peas with saffron cream