Prawns with Courgettes and Ginger

Name: Prawns with Courgettes and Ginger (Crevettes aux courgettes et gingembre)
Cuisine: French
Ingredients: 12 large raw prawns, peeled (reserve shells for stock); 12 large raw prawns, peeled (reserve shells for stock); 50 g (2 oz) spring onions, trimmed and sliced; 5 ml (1 tsp) chopped fresh ginger root; 150 g (5 oz) courgettes, thinly sliced; 50 g (2 oz) red pepper, cored, skinned and thinly sliced; a squeeze of lemon juice; salt and Cayenne pepper; dill sprigs to garnish; 15 g (½ oz) shallots, finely chopped; ½ clove of garlic, skinned and chopped; a few sprigs of parsley; 225 ml (8 fl. oz) water; salt and freshly ground pepper; salt and freshly ground pepper

Crevettes aux courgettes et gingembre

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

12 large raw prawns, peeled (reserve shells for stock)
50 g (2 oz) spring onions, t

Europe
Switzerland
France
Fish course
Gluten-free
Pescatarian

Method

Make the prawn stock by sautéing the prawn shells in a non-stick pan for 2 minutes. Add the shallots, garlic and parsley and sauté for a further 5 minutes.
Add the water and bring to the boil, then cover and simmer for 20 minutes. Pass through fine muslin, then season to taste.
Start the remainder of the recipe by sautéing the spring onions and ginger i