Curtis’ creamy prawn recipe is the perfect seafood starter.
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In a large heavy-based saucepan, melt the butter over medium heat. Add the onion and cook, stirring, for 3 mins or until just soft. Add the celery and cook for 3 mins or until just tender.
Add the fennel, garlic, rosemary, thyme, pepper, chilli flakes, if using, fennel seeds and the bay leaf and cook, stirring, for 5 mins or until vegetables soften. Add the wine and simmer for 2 mins or until the liquid reduces by one-quarter. Stir in the stock and cream. Bring to a simmer and cook for 5 mins. Add the prawns. Cover and simmer for 3 mins or until the prawns curl and change colour.
Divide the prawn mixture among serving bowls. Season with pepper. Sprinkle with the reserved fennel fronds and serve with the bread.
Serve with lemon wedges.
Make this recipe without alcohol if preferred. Use extra stock instead of the wine.
COOK. STORE. SAVE.
Use it up: You’ll have thyme and rosemary left over here. Find some great ways to use them with our Top 10 Herb Tips.
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