Recipe - Prawns In Saffron Cream

1 kg Prawns in the shell
Good pinch of saffron
threads
450 ml Double cream
150 ml Plain yoghurt; creme fraiche
or
; soured cream
Chervil; chives or parsley
Salt and pepper
1 teaspoon Grated orange or tangerine
zest; (1 to 2)

Peel the prawns and put them aside. Put the shells in a saucepan with about
300ml water. Boil for 510 minutes, strain and boil to reduce by half.

Infuse the saffron in 2tbsp of the shellfish stock. Whip the cream until
stiff, fold in the yoghurt and the saffron liquid and whisk once more. Stir
in the herbs and prawns and season to taste with salt, pepper and orange.

Serve as a starter in a "cup" of lettuce or as an appetiser in chicory
leaves.

Converted by MC_Buster.

NOTES : Serves 8 as a starter

Converted by MM_Buster v2.0l.