Prawns à la Thermidor on leaf spinach
easy
50 mins
50 mins
Ingredients
- 1 pack of (500 g filling weight/ 440 g drained weight) Natural gourmet shrimps
- 1 medium onion
- 1 Garlic clove
- 750 g young spinach
- 65 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 20 g Flour
- 1 TABLESPOON Tomato paste
- 1/4 l Milk
- 100 g Whipped cream
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Worchester sauce
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp Lemon
Directions
- 1
Put the prawns in a bowl, cover with cold water and defrost for 15-20 minutes. Meanwhile peel onion and garlic, finely dice onion, press garlic through a garlic press. Clean, wash and drain the spinach. Heat 20 g fat in a pot, fry onion and garlic in it. Add the spinach, cover and let it collapse and stew for about 5 minutes.
- 2
Season with salt, pepper and nutmeg. Pour prawns onto a sieve, drain and pat dry. Heat 20 g fat in a large frying pan and fry the prawns for approx. 5 minutes while turning. Season with salt and pepper. Heat 25 g fat in a saucepan, sauté the flour in it while stirring. Stir in tomato paste, add milk and cream while stirring. Bring sauce to the boil and simmer for about 3 minutes while stirring. Season to taste with salt, cayenne pepper, Worchester sauce and lemon juice. Divide the spinach into 4 greased, ovenproof dishes. Arrange prawns and sauce on top and grill under the preheated grill for about 5 minutes.
- 3
Stir in tomato paste, add milk and cream while stirring. Bring sauce to the boil and simmer for about 3 minutes while stirring. Season to taste with salt, cayenne pepper, Worchester sauce and lemon juice. Divide the spinach into 4 greased, ovenproof dishes. Arrange prawns and sauce on top and grill under the preheated grill for about 5 minutes. Serve garnished with lemon. Delicious with baguette
Nutrition Facts
370 kcal
9 g
25 g
26 g
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