I made this dish while we were staying in a cute little apartment in the middle of Paris. I started the day wanting to make Champagne Mussels, a popular French dish, but couldn’t find mussels anywhere. In the end I was glad I ended up with these beautiful tiger prawns instead. The flavours in this dish are really delicious, and made even more perfect when soaked up with some fresh buttered baguette. People in France really do buy baguettes every single day! I found a new appreciation for fresh white bread and butter while we were there, a treat I decided to leave in Paris as my shorts are starting to feel a little tight…
Warning, this meal can get a bit messy. Either have some good napkins on hand, or, peel the prawns, leaving the tail on, before you cook them.
Serves 4 as an entree
500g raw tiger prawns
2 tbs olive oil
1 leek, thinly sliced
3 cloves garlic, finely chopped
Zest and juice of 1 lemon
1 tbs fresh thyme leaves
2 bay leaves
1/2 tsp curry powder
1 tbs dijon mustard
salt and pepper
Handful fresh parsley, finely chopped
Fresh baguette and butter, to serve
In a large, deep frying pan, heat the olive oil over medium heat. Add the leek and cook, stirring, for 5-10mins, until soft. Add the garlic and cook, stirring, for a further 2mins. Add the zest, juice, thyme, bay leaves, champagne, curry powder and mustard. Bring to the simmer and cook for about 10mins, or until thickened and reduced.
Add the prawns and cook, adding a little water if necessary, for about 3mins or until just cooked. Add the cream, salt, pepper and parsley and cook for a further 1min.
Serve with the baguette and butter.