For 2 people
For 2 people
Remove the trunks from the raw large prawns and fry the heads in a pan with olive oil and lemon leaves.
Deglaze with water and dry white wine, then puree using a blender.
Pass the puree through a sieve to extract as much liquid as possible, then add the crème fraîche and reduce over low heat.
Then add the peeled tails of the shrimp and cook them before removing them.
Reduce the sauce until it coats a spoon, then return the shrimp to heat through before serving with white rice.
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