Ingredients:
3 tablespoons olive oil
1/8 teaspoon salt
1 lb onions, 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
Directions:
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.
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.
Add the carrots to the broth and simmer until just tender, about 5 minutes.
When the onion begins to caramelize (at about 12 min), add the apples and cook until just tender, about 3 to 4 minutes.
Add apple/onion mix to the broth, and season to taste with salt and freshly ground pepper; reduce heat to low.
Peel, de-vein, and season the prawns with salt and pepper.
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).
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.
Enjoy!
Note: we had this with greens and an orange/roasted pepper/chile salad.
Servings: 8-10
Time preparation: 15 min.
Time total: 45 min.