Difficulty: Easy. Weather: 40 min
INGREDIENTS (4 people):- 16-20 prawns
- 1 leek
- 1 garlic
- 1.25 dl of cream
- 1/2 glass of brandy
- Olive oil
- Black pepper
Peel the prawns. Reserve the shells and heads. Cut the root and green leaves of the leek. Slice the trunk lengthwise in half and cut
Each part in strips. Peel and chop a clove of garlic.
Put a pan on the fire with a few drops of oil and sauté the prawns; remove. In the same pan, sauté the garlic and the leek over low heat until they are poached. Add salt and pepper and cream. Stir a couple of minutes and remove.
Skip the shells and the shrimp heads, stirring and crushing the heads so that they release all their juice. Add the cognac and let reduce; salt and pepper Remove and strain. Beat the juice obtained with a little olive oil; Reserve.
Fill leeks and prawns with a cooking ring. Remove the ring and sprinkle with a little prepared dressing. Garnish with sprigs of dill.