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
King Prawns in Pernot Butter
King Prawns in Pernot Butter

Instructions

  1. Dice 40g butter and chill, clean the leek and only cut the light into thin oblique rings.
  2. Heat the remaining butter with the oil, fry the prawns briefly and spicy, season with salt and cayenne, remove.
  3. 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.
  4. With 12 prawns, it is certainly enough for four people as a small, warm starter.

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