Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THESE white wine and cream prawns are really simple to make, and so long as you do not over cook the prawns will taste delicious. The leek and cream sauce goes very well, and is not that heavy so overall the dish will feel light and delicious. Any kind of fresh uncooked prawns will work here, and buy ones that have already been taken out of their shells to make life easier.
12 prawns, shelled and de-veined
1 leek, sliced
100ml dry white wine
Juice and rind of ½ lemon
50ml fresh cream
Salt and pepper
Place the sliced leeks and the butter in a deep pan, season with salt and pepper and cook gently until they have softened. Cook on a low heat as we do not want the leeks to brown, simply soften them to release the flavour. This should take about 5 minutes.
Add the white wine and the lemon, then turn the heat to high, before adding the cream. Bring to a gentle simmer and reduce by one third.
Wash the prawns and season with salt and pepper. While the cream is bubbling, then add the prawns, and shake the pan gently so that they are all submersed under the cream.
Cook the prawns for about 4 to 5 minutes until they have turned pink and cooked through. Remove and set aside, while you turn the heat back to high and reduce the cream for a further 1 minute. Stir well, and spoon the cream and leek sauce between two bowls, and place the hot prawns on top.
Garnish with the chopped chives and serve immediately.