Prawns In An Apple Sauternes Broth

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1/8 teaspoon salt
• 1 lb onion, cut into small dice (small dice=1/4-inch cube)
• 2 granny smith apples, peeled and in medium dice (medium dice=1/2-inch cube)
• 2 cups chicken stock
• 1 cup sauternes wine
• 8 garlic cloves, minced
• 3 tablespoons tiny-diced shallots (recipe calls for brunoise cut=1/8-inch cube)
• 1/2 teaspoon ground cinnamon
• 10 saffron strands
• 2 large carrots, peeled and julienned
• kosher salt
• fresh ground black pepper, to taste
• 3 lbs large shrimp (also known as prawns)
• salt
• pepper
• 3 tablespoons olive oil
• mashed potatoes (8-10 servings)
• 1/4 cup chiffonade basil leaves

Recipe

• 1 heat a saute pan over high heat, then add 3 tablespoons olive oil, the onions, and a large pinch of salt, and caramelize the onions, stirring often, until they’re brown, about 12 minutes.
• 2 meanwhile, begin the broth: in a large saucepot over medium high heat combine the stock, sauternes wine, garlic, shallots, cinnamon, and saffron, and simmer for about 10 minutes to reduce by half.
• 3 add the carrots to the broth and simmer until just tender, about 5 minutes.
• 4 when the onion begins to caramelize (at about 12 min), add the apples and cook until just tender, about 3 to 4 minutes.
• 5 add apple/onion mix to the broth, and season to taste with salt and freshly ground pepper; reduce heat to low.
• 6 peel, de-vein, and season the prawns with salt and pepper.
• 7 heat a skillet over high temperature, add the 3 tablespoons oil, then add the seasoned prawns; sear on high until just done (pink) but crusty (slightly browned).
• 8 to serve: place a mound of your favorite rich mashed potatoes in the centers of large bowls (you can also use a ring mold) and pool the broth around and over; add the crusty prawns on and around, then garnish with the basil.
• 9 enjoy!
• 10 note: we had this with greens and an orange/roasted pepper/chile salad.