King prawns with braised leeks and creamed spinach
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King prawns with braised leeks and creamed spinach
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INGREDIENTS
24 whole Frozen king prawn(s)
6 whole Leek(s)
200 g Baby spinach leave(s)
2 whole Tomato(es)
1 bunch Chive(s)
100 ml olive oil
6 pinch(es) Fine salt
6 pinch(es) fleur de sel
6 pinch(es) Piment d'Espelette
50 ml Dry white wine
6 Turn Freshly ground black pepper
100 ml Double cream
 

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DIRECTIONS
01
Rinse the spinach and then place in a colander and allow the water to drain away

02
Wash the leeks and then cut into thin strips

03
Snip the chives

04
Remove the stalk from the tomatoes and cut a small cross into the base of each tomato

05
Bring a large pan of water to the boil and then blanch the tomatoes for 10 seconds

06
Refresh in cold water and then remove the skin

07
Cut the tomatoes into quarters, scoop out the seeds and then cut the tomatoes into small dice

08
Heat a little oil in a saucepan and then add the leeks

09
Cook until the leeks begin to soften and then add the white wine to the pan

10
Allow to reduce for a few seconds before adding a glass of water

11
Cover and simmer for 10 minutes

12
Bring a large pan of water to the boil and then add the spinach leaves

13
Blanch for a few seconds before refreshing in cold water

14
Remove from the cold water and drain

15
Mix the cream into the spinach and then season with salt and pepper

16
De-shell the prawns and remove the black spine

17
Season with salt and piment d'Espelette

18
Heat a frying pan to hot and add a drizzle of olive oil

19
Add the prawns to the pan and cook for 3 minutes

20
Remove the lid from the leeks and cook until all of the liquid has evaporated

21
Season with salt and piment d'Espelette

22
Serve the prawns on a bed of leeks and dress with the creamed spinach and fresh tomatoes

23
Sprinkle the chives on to the dish to finish.

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