Friday, November 5, 2010

Prawns Cream .....Delicious Cream for the Cold Days....

This week has been very busy; therefore, please my apologies for not having time to visit your kitchen. However, there is always a good side, next week I will have more time to do both visit your kitchen and post more recipes.....

I love prawns.....Although, I do not live nearby the sea, I have some options to buy fresh seafood. One of these options is the Asian Supermarket. They do have water tanks where they have live fish and seafood, and everytime I go there, I like to buy fresh seafood.

We bought these prawns, and they came home jumping in their bag. Yes.....They were very fresh....
Tasty Prawns for a Tasty Cream....

One of the things that I like to cook, is this simple, tasty and elegant prawns cream. I hope you will like it.

Prawns Cream

600 grams of fresh prawns
2.5 cups of water
1/2 glass of white wine
1 cup of cream
1 little onion
2 garlics
Olive oil
You can add some herbs like sage or bay leaves to make the prawns fume. I did not use any because I like the pure taste of the prawns.

In a pot, put olive oil and sautee the onion and chopped garlic.

Then, add the prawns and the white wine. Simmer at very low heat for 5 minutes.

Add the water, salt and pepper. Simmer at low heat for 7 minutes.

Prawn Fume

Take the prawns out of the prawns fume, and peel the prawns. Put the shell on a oven proof tray. Reserve some prawns for decoration. Put the shell of the prawns in a preheated oven at 400F for 15 minutes, or until they are dry, toast and crispy.

Prawns shell ready to go to the oven

Dry, Toasted and Crispy Prawn Shells

Once the prawn fume is cold, strain it to eliminate the onion and garlic. If you wish to maintain them for flavour, then you can blend them in a blender to make them smooth. Put them back into the pot. Put the crispy prawns shells in the blender, and blend them with one cup of the prawns fume. Strain them to avoid any shell piece. Discard it.

Once you strain it, you will have a mashed prawn shell like this

 Once you strain the mix, you will end up with a pink cream like this.

Put this pink cream back in the pot, add the cup of cream, adjust for salt, and serve it decorated with prawns and fresh ground pepper on top. Enjoy !!



  1. Hola. A través de Pilar llegué a tu blog, me llamó mucho la atención de nuestras coincidencias ya que en mi blog yo también publiqué recetas con camarones. Me gustó también la receta de los ñoquis de colores, lástima que en Chile no tenemos papas tan coloridas. Espero que me pases a ver y me hagas algún comentario sobre mi blog. Chao y será hasta una próxima visita.

  2. Larole....Bienvenida....que bueno te gusto esta receta... puedes hacer los noquis con papas de colores, o con espinaca y jugo de betarraga como los hice yo.....veras que no es dificil y es entretenido.....nos estaremos visitando!!....Abrazotes, Marcela

  3. I could have the prawn bisque every day! Looks so yummy.

  4. Angie....Thanks!! .....and you are right!!.....this bisque is very yummy!!....Abrazotes, Marcela