Mediterranean King Prawns with Sautéed Vegetables and a Crispy Salad
Step 1: Prawns
Remove the heads of 12 of the prawns, and set aside to make the prawn jus.
Shell all 16 prawns, leaving the last ring of shell closest to the end and the tail attached, as well as the heads on the four remaining prawns. Spread the king prawns carefully on a rack, cover with plastic wrap, and set aside in a cool place.
Step 2: Prawn Jus
Sauté the heads in warm olive oil.
Add the thinly sliced onion, and simmer slowly on the edge of the range. Deglaze with white wine and reduce completely. Add the diced tomatoes, moisten with lobster stock, and simmer gently for 30 minutes. Add the basil and parsley, remove from the heat, and let the jus stand for 10 minutes.
Combine all of the ingredients in a blender. Finish emulsifying with some extra-virgin olive oil. Filter the prawn jus through a fine-meshed chinois into a bowl, cover with plastic wrap, and keep at room temperature until ready to use.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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