If you want to surprise with a combination of flavors and textures really extraordinary, take note of this recipe of prawns in hot sauce. Prawns are an ingredient that always dresses up any recipe, its soft flesh and pleasant texture make it the main protagonist of this dish full of flavor. It is impossible to resist eating it again and again, until satisfying our cravings for spice.
Prawns are a low energy food with a favorable ratio of polyunsaturated fats to saturated fats. They are an important source of protein, iron, phosphorus and iodine. This recipe is considered suitable for all ages, although due to the presence of spicy it is not suitable for the little ones. Prawns are, like most seafood, rich in purines and cholesterol so it is not advised to abuse them in case of high levels of uric acid or blood cholesterol.
We start by peeling the prawns, we will reserve the meat on one side and the heads on the other to make a broth.
In a saucepan add a little Betis oil to brown the heads of the prawns a little, we use to squeeze them a little so that they let their internal juices escape. Then add 250 ml of water a little salt, and take it to the boiling point then lower to medium heat and cook for 25, turn off the fire and proceed to strain the broth, and reserve.
Next we finely chop the shallots. Once we have them ready, we put them over medium heat in a pan with a drizzle of Betis oil and a little salt. Cook over medium heat the shallots until they are transparent, at this time we add the flour and sauté it with the help of a wooden spoon.
Little by little we are adding the broth first and then the wine, without stopping to stir until they are integrated with the shallots and flour. Then add the fried tomato, tabasco, parsley, tarragon and bay leaf, and cook for about 6 minutes over low heat. Finally add the peeled prawns and cook for 3 or 4 minutes more, if necessary rectify the point of salt.
We can serve them alone or accompanied by cooked rice or mashed potatoes, if we want to soften their flavor.
Note: the quantities indicated are for 2 people, preparation 50 min., Cooking 35 min.
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- 24 medium prawns
- 3 shallots
- Olive oil Betis
- 1 tablespoon of flour
- 100 ml of white wine
- 125 ml of broth
- 4 tablespoons fried tomato
- A pinch of chopped parsley
- A pinch of tarragon
- 1/2 bay leaf
- 1/2 teaspoon tabasco