7 oz (200 g) very fresh young dandelion leaves
10 oz (300 g) Dublin Bay prawns
2 tbsp olive oil
2 cloves garlic
1 sprig fresh thyme or pinch dried thyme
scant 1 1/2 pints (800 ml) shellfish stock
salt and pepper
10 oz (300 g) Dublin Bay prawns
2 tbsp olive oil
2 cloves garlic
1 sprig fresh thyme or pinch dried thyme
scant 1 1/2 pints (800 ml) shellfish stock
salt and pepper
Serve with:
garlic croutons
method
1. Peel the scampi or prawns if you have not already done so (to provide some of the heads and shells for making the stock) and remove the black vein or intestinal tract that runs down their backs.
2. Wash the dandelion leaves well and cut into thin strips. Lamb's lettuce or curly endive may be used instead of dandelion leaves, if preferred.
3. Fry the peeled, crushed garlic gently in the oil with the thyme, then add the prawns and cook for 1 minute. Add the dandelion leaves and cook, stirring, for a further 2 minutes. Pour in the hot stock and simmer for 1 minute.
4. Add a little more salt if necessary and white pepper to taste.
5. Serve at once with bread croutons fried in butter with a little crushed garlic.
2. Wash the dandelion leaves well and cut into thin strips. Lamb's lettuce or curly endive may be used instead of dandelion leaves, if preferred.
3. Fry the peeled, crushed garlic gently in the oil with the thyme, then add the prawns and cook for 1 minute. Add the dandelion leaves and cook, stirring, for a further 2 minutes. Pour in the hot stock and simmer for 1 minute.
4. Add a little more salt if necessary and white pepper to taste.
5. Serve at once with bread croutons fried in butter with a little crushed garlic.
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