Prawns with Porto wine

Ingredients for 4 servings:

• 600 g prawns, cooked
• salt and pepper
• 1 small shallot(s), chopped
• 200 ml dry port wine
• 300 g cream
• 3 egg yolks
• 2 tbsp herbs, finely chopped (chervil, parsley, tarragon)
• Lemon(s) – slices

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Shrimp in port wine

Remove the shrimp from their shells, leaving the last segment of the shell and the tail attached. Lightly score the back of the shelled shrimp with a sharp knife and remove the intestines. Rinse under cold water, pat dry, and season with salt and pepper. Heat the olive oil, sauté the shallots until translucent, add the shrimp, and fry over high heat for 3-4 minutes. Pour in the port wine, cover the shrimp, and let stand over moderate heat for 2-3 minutes, remove and keep warm. Reduce the port wine to a boil, whisk the cream with the egg yolk, add to the port wine, and whisk the sauce over low heat until it thickens. Mix in the herbs and pour the sauce over the shrimp. Serve garnished with lemon slices.