Prawns In An Apple Sauternes Broth Recipes

SHRIMP BROTH

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add shrimp shells and heads, onion, garlic, celery, carrot, chile, and tomato paste; cook, stirring, until vegetables are golden. Add chicken stock and bring to a simmer; simmer for 30 minutes.
• Strain mixture through a fine mesh sieve into a medium saucepan; discard solids. Place saucepan over medium-high heat and cook until reduced by half. Use immediately or cool and keep refrigerated in an airtight container until ready to use, up to 3 days.

PRAWNS IN AN APPLE SAUTERNES BROTH

Steps:

• Heat a saute pan over high heat, then add 3 tablespoons olive oil, the onions, and a large pinch of salt, and caramelize the onions, stirring often, until they're brown, about 12 minutes.
• Meanwhile, begin the broth: in a large saucepot over medium high heat combine the stock, Sauternes wine, garlic, shallots, cinnamon, and saffron, and simmer for about 10 minutes to reduce by half.
• Add the carrots to the broth and simmer until just tender, about 5 minutes.
• When the onion begins to caramelize (at about 12 min), add the apples and cook until just tender, about 3 to 4 minutes.
• Add apple/onion mix to the broth, and season to taste with salt and freshly ground pepper; reduce heat to low.
• Peel, de-vein, and season the prawns with salt and pepper.
• Heat a skillet over high temperature, add the 3 tablespoons oil, then add the seasoned prawns; sear on high until just done (pink) but crusty (slightly browned).
• To serve: place a mound of your favorite rich mashed potatoes in the centers of large bowls (you can also use a ring mold) and pool the broth around and over; add the crusty prawns on and around, then garnish with the basil.
• Enjoy!
• Note: we had this with greens and an orange/roasted pepper/chile salad.