The Christmas celebrations which we sort of couldn’t attend this year ended out being delivered by the mayor because Andy is over 65 as per my post earlier in December. Everything was delicious. But. The thing we were the most intrigued was a single prawn. It was fully seasoned throughout. We saw them yesterday in Chaumont and decided to give them a go, thinking they might be the same. I’ve rarely, if ever bought precooked prawns.
These really are a revelation. Fresh as fresh (same day fresh) and I think cooked on the boat in sea water then brought in and distributed.
So, yes. Our Chaumont prawns were unreal. I mean can the French seriously get everything right with food? It appears so.
Anyway. We took off the heads, made a bisque. Prawn heads, white wine, shallots, fresh tomato, fennel, pernod, saffron. Then crushed it down, took out the heads and put them on oiled baking paper to cook off again separately to make them crispy (waste not)….
Andy rolled out the pasta, cut it and floured it.
We sweated down shallots, fennel and tomato very finely diced and added it to the bisque.
We grilled the prawns under a hot grill very quickly.
We added the drained pasta after just 30 seconds in boiling water to the bisque sauce. With plenty of cooking liquor to give viscosity to the sauce.
With extra pernod, lemon zest, parmesan shavings, fleur de sel and lemon juice. Prawns on top of the pasta. A little fresh shaved fennel for freshness. With those crispy prawn heads and parmesan on the table.....
Yum. YUM
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