French Seafood Sauce, With Prawns is a gluten free and pescatarian recipe with 1 servings. This recipe covers 80% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 228g of protein, 26g of fat, and a total of 1625 calories. It works well as a Mediterranean sauce. A mixture of carrots, sugar, thai fish sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 55 minutes. 1 person found this recipe to be flavorful and satisfying.
Instructions
1
Clean the shrimps by rinsing well under a cold tap. Use a sieve or colander for this. Shake off excess water.Clean further by cutting down the back with any scissors.
Ingredients you will need
Shrimp
Shake
Water
Equipment you will use
Colander
Kitchen Scissors
Sieve
2
Remove the blackish vein, if any: is easiest to use kitchen paper to work on and scrape the vein on to that. Discard the paper when finished.Peel the shrimps and carefully pull off the skins and the head, and put in a separate bowl. Do NOT press out the gunk in the head. It won't kill you and will add to the flavour of your stock. You want all the peels and the heads.Cover and keep the cleaned shrimps to cook later.
Ingredients you will need
Shrimp
Stock
Equipment you will use
Bowl
3
Put the water, lemon juice and shrimp/prawn peels and heads into a large heavy-bottomed pot.
Ingredients you will need
Lemon Juice
Shrimp
Water
Equipment you will use
Pot
4
Add the prepared carrots, onion, potatoes and tomatoes, and stir through.Bring to the boil.When the stock comes to a rolling boil, turn down the heat, put on the lid, and simmer for about 20 minutes.
Ingredients you will need
Potato
Tomato
Carrot
Onion
Stock
5
Add the sugar, Thai fish sauce, parsley, garlic and pepper sauce. Stir and let simmer another 10 minutes.*Please note that I did not measure everything carefully. I was trying to imitate a recipe, so I guessed some quantities. I might have used more fish sauce than stated, and also more sugar. I used local piquant pepper chutney instead of a hot pepper sauce. So there might be little differences between your results and mine. DO taste -- the fun of cooking lies in experimenting!Using a very fine sieve, strain the whole pot into a bowl. Don't let any shrimp peels fall into the stock.You will have about 3 cups of stock or more.Now add back into the stock the potato chunks (or as much as you can, as some would have disintegrated) and the carrot chunks.Taste it: it will need more salt, or a seasoning salt of your choice.Put it in a processor or blender, and blend until the vegetables have slightly thickened the sauce.
Ingredients you will need
Hot Sauce
Fish Sauce
Seasoned Salt
Vegetable
Sauce
Parsley
Carrot
Garlic
Pepper
Potato
Shrimp
Stock
Sugar
Salt
Equipment you will use
Blender
Sieve
Bowl
Pot
6
Add the cream and whizz again.Use only the amount of sauce you plan to use for your dish, i.e. 1 cup for pasta for six people. Cool and freeze the rest for another day.Taste again to see whether you'd like to add more salt or maybe even a little (real tomato) ketchup, or pepper sauce.I haven't yet attempted that fish terrine, but the sauce was great over fettucine, with the shrimps which were simply fried in olive oil, with seasoning.
Ingredients you will need
Hot Sauce
Fettuccine
Olive Oil
Seasoning
Ketchup
Shrimp
Tomato
Cream
Pasta
Sauce
Fish
Salt
7
Add a green salad of mixed small leaves -- mesclun, as the French say. And don't forget the chilled white wine: a sauvignon blanc ought to do it -- .
Recommended wine: Bordeaux, Champagne, White Burgundy
Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Baron des Chartrons Bordeaux with a 4.7 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.