Subj : St. Casimir 02
To   : All
From : Dave Drum
Date : Wed Mar 03 2021 16:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Casimir Mahou Homemade Shrimp Cream
 Categories: Seafood, Vegetables, Herbs, Booze, Wine
      Yield: 7 Servings
 
      1 l  Fumet or fish stock
     24    Prawns; fresh or frozen
      1 lg Onion
      1    Leek
      2 lg Carrots
    300 g  Crushed tomato.
      1 ts Sweet paprika
     50 ml Brandy or cognac
    100 ml White wine
      2 tb Flour
    200 ml Liquid cream
           Green sprouts
           Olive oil
           Fresh ground pepper & salt.
 
  If the prawns were frozen, defrost them by putting them
  in a container in the refrigerator the day before
  preparing the recipe or if you prefer to do it quickly,
  immerse them in a bowl with cold water and in less than
  an hour they will be thawed.
  
  Peel the onion and the carrots, and fix the leek cutting
  the roots and the greenest part. Chop the vegetables
  Very thin
  
  Stir the vegetables in a pot with some oil, salt and
  fresh ground black pepper over medium heat for about
  10 minutes or until they begin to brown.
  
  Meanwhile, wash the prawns under a stream of cold water
  and drain them. Peel them and reserve 2 per person to
  whom you will leave a part of the tail and then serve
  them on a skewer. Save all the heads and shells of the
  bodies.
  
  Pour the shrimp heads and shells in the pot along with
  the peppers, stir everything and let it cook for 5
  minutes.
  
  Pour the brandy or cognac and raise the temperature of
  the fire so that it is high and the alcohol evaporates,
  it will take 2-3 minutes.
  
  Turn the temperature down again so that it is medium and
  incorporate the flour and stir it all for 1 minute to
  cook a little.
  
  Add the tomato and cook it all 5 more minutes.
  
  After that time pour the White wine and wait 2-3 minutes
  for the alcohol to evaporate. Add also the fish soup
  and, when it boils, let it continue cooking over medium
  heat for 25 minutes.
  
  Crush the cream (it can be with a hand mixer, glass or a
  robot) and pass it through a finely strainer so that the
  cream does not contain any lumps or remains of husks.
  
  Rinse the pot in which you had prepared the cream a
  little and pour it back into it. Put it on medium heat
  and throw the cream. Stir a little and try it in case
  you have to rectify it Salt, or if it has become too
  thick you can add a little more broth or water. Turn off
  the heat, you have it ready.
  
  In a pan with a little oil, Salt and fresh ground black
  pepper skip the prawns that you had reserved for
  skewers, with one minute on each side will be enough.
  
  While cutting the rest of the bodies of the prawns in 3
  or 4 parts, and when you have prepared the skewers,
  remove them and sauté the pieces for a couple of minutes
  or until they begin to brown.
  
  Place in each plate of the guests a few pieces of prawns
  sauteed, water over with cream and put on one skewer
  with two skewered prawns. You can also use some
  outbreaks to complete the plating.
  
  We have the shrimp cream ready
  
  Serve it always very hot. If you want to prepare it in
  advance you just have to make the cream and leave it
  ready, and at the last moment sauté the prawns and
  serve.
  
  Serves 6-8 people
  
  RECIPE FROM: https://gm.diet-nutrition.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Bacon cheese burger with an egg and ham? Level = genius.
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.