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Red prawns

Red prawns with silky Jerez sauce and vinegar drops.

Butter Sauces Seafood

Red prawns

Debic's Culinary Team

Debic

Ingredients

For 4 servings

Jerez sauce

40 g shallots, finely chopped

10 g Debic Traditional Butter (1)

80 ml dry Oloroso Sherry wine

100 ml dark stock or reduced shellfish fumet

40 ml Debic Culinaire Original

10 g Debic Traditional Butter (to finish) (2)

fine salt and freshly ground black pepper

Red prawns

8 large red prawns (size nº2)

20 g Debic Traditional Butter

coarse sea salt, to taste

Finishing

Jerez vinegar, sprayed or in drops

fleur de sel

Debic products used

Traditional Butter 10x1KG

Culinaire Original 20% 1L

Preparation

Jerez sauce

Gently sweat the shallots in the Butter (1) until translucent.

Deglaze with the Sherry and reduce by half.

Add the stock and reduce again.

Incorporate the Culinaire Original and simmer for 3 minutes.

Emulsify with cold Butter (2).

Season with salt and pepper.

Red prawns

Sear the prawns in a hot pan with the Butter, about 40 seconds per side.

Assembly

Serve two prawns per portion, coat with the hot sauce and finish with a few drops of Jerez vinegar and a pinch of fleur de sel.

Butter Sauces Seafood

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