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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the prawn shells in a saucepan with the garlic, chilie peppers, rosemary, fennel and the water. | 2. Bring to a boil, reduce heat to medium low and simmer for 30 minutes. | 3. Strain the poaching liquid and discard the solids and return the liquid to the saucepan. | 4. Boil rapidly until only about 1 1/2 cups remain about 5-10 minutes. | 5. Pour in the Sherry and bring liquid to a simmer. | 6. Add Prawns cook for about 1 minute (prawns will turn pink and look opaque)-- Do not over cook the prawns. | 7. Remove prawns, keep warm. | 8. Boil liquid until about 2-3 tbsp remain. | 9. Add red pepper,cook for 2 minutes. | 10. Return prawns to pan add scallions and butter. | 11. Stir until the butter has melted. | 12. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prawn	1	lb	peeled deveined	403.4676	0.0	89.7602	2.2667
garlic	1		separated peeled	4.47	0.9918	0.1908	0.015
chili pepper	4			5.0	1.1825	0.25	0.025
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
sherry wine	1/3	cup		403.4676	0.0	89.7602	2.2667
red pepper	1		seeded deribbed cut sweet	1.25	0.2753	0.0584	0.0138
scallion	2		peeled chopped	64.0	14.68	3.66	0.38
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
water	1	quart		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.