Potatoes with prawns

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 8 potatoes
• 2 200 g cooked prawns
• 3 ½ onion
• 4 30 g butter
• 5 500 ml dry white wine
• 6 30 g butter
• 7 200 ml cream
• 8 salt
• 9 pepper
• Total weight: 2,305 grams

Times:

Preparation	Cooking	Start to finish
35 min.	1 hour 20 min.	1 hour 50 min.

Step by step recipe

• 1: Preheat the oven to 200°C (390°F).
  Scrub and rinse 8 potatoes; choose medium to large ones.
  Bake in the oven.
• 2: Peel 200 g cooked prawns and cut into small pieces.
• 3: Prepare ½ onion and chop finely.
• 4: Melt 30 g butter in a saucepan on medium heat, then add the chopped onion, salt and pepper. Cook for a minute or two while stirring.
• 5: Pour in 500 ml dry white wine, stir well and leave to reduce by 3/4 on low heat.
• 6: Pass the reduced wine and onion through a fine strainer and only keep the liquid. Return this to the pan.
• 7: Pour the cream into the reduced wine and bring to the boil on high heat.
  Turn down the heat and leave to thicken to the consistency that suits you.
• 8: Melt 30 g butter in a small pan on high heat, then sauter (fry while tossing gently) the prawns just until they begin colour slightly.
  Set aside.
• 9: The potatoes are cooked when they yield to the touch or when a knife blade passes through easily.
  Cut a "lid" off the top of each potato (less than halfway down).
  If necessary, slice a little off the bottom so that the potato stands firmly.
  Do not turn the oven off.
• 10: Scoop out the potato flesh with a small spoon or pommes parisiennes spoon.
  We will not be using the potato flesh in this recipe, so you can keep this for use in another dish, such as potato purée.
• 11: Fill each potato shell with the prawn pieces and arrange on a baking sheet.
• 12: Pour in the cream sauce and bake in the oven for 5 minutes.
  You can put them under the grill to brown the tops.
• 13: Serve piping hot.

Remarks

It is not essential to strain the wine and onion mixture. Leaving the bits of onion will give a more rustic character to the sauce; it's a matter of texture.

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