King Prawns in Pernot Butter
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g butter
- 10 king prawns, without shell, dram removed, a 20g
- 2 cloves garlic, finely chopped
- 1 chilli pepper (s), red, without seeds, chopped
- 2 leeks
- 1 tablespoon oil
- salt and pepper
- 2 tablespoon Pernod
- 150 ml chicken broth, self-cooked
- sugar
Print Recipe
Pin Recipe Instructions
- Dice 40g butter and chill, clean the leek and only cut the light into thin oblique rings.
- Heat the remaining butter with the oil, fry the prawns briefly and spicy, season with salt and cayenne, remove.
- Fry the chilli, garlic and leek in the frying fat, sprinkle with salt and a pinch of sugar. Pour in the Pernod and the broth and reduce by half, then assemble with the cold butter pieces, season if necessary. Add the prawns and heat again.
- With 12 prawns, it is certainly enough for four people as a small, warm starter.
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