Preparation
20 minutes
Cooking time
10 minutes
Portions
4
Café de Paris
1 shallot
chopped
1 clove of garlic
crushed
Olive oil for sweating
75 g butter
soft
30 g mixed herbs (e.g. basil, dill, chervil, marjoram, parsley, sage)
chopped
2 tbsp mustard
1 tbsp Worcestershire sauce
1 tsp salt
Some pepper
1 knife tip of cayenne pepper
1 unwaxed lemon
some grated zest
Prawns
12 raw king prawn tails (about 500 g)
deveined
10 cherry tomatoes
quartered
Serving
1 bunch of chives
finely chopped
Café de Paris
Sweat the shallots and garlic in a little olive oil in a small pan over a medium heat until golden brown. Allow to cool.
In a small bowl, whisk the butter until light and creamy. Add all the ingredients and mix together well.
Prawns
Preheat the cooking space on grill setting 4 (very high).
Place the prawns and cherry tomatoes in a porcelain dish. Spread the Café de Paris over the top.
Cook on a wire shelf in the top shelf position for 10 minutes.
Serving
Garnish the herb prawns with chives.
Cooking steps
(Pre-)heat space to level 4 with Grill
Preheating finished. Put the food in.
Grill level 4 for 10 Mins
Tips
Toast slices of baguette for 5 minutes with the prawns for a perfect accompaniment.
Additional information
Recipe number
B11
Created by
V-ZUG Ltd.
Created on
26/1/22