-
1
Heat a saute pan over high heat, then add 3 tablespoons olive oil, the onions, and a large pinch of salt, and caramelize the onions, stirring often, until theyre brown, about 12 minutes.
-
2
Meanwhile, begin the broth: in a large saucepot over medium high heat combine the stock, Sauternes wine, garlic, shallots, cinnamon, and saffron, and simmer for about 10 minutes to reduce by half.
-
3
Add the carrots to the broth and simmer until just tender, about 5 minutes.
-
4
When the onion begins to caramelize (at about 12 min), add the apples and cook until just tender, about 3 to 4 minutes.
-
5
Add apple/onion mix to the broth, and season to taste with salt and freshly ground pepper; reduce heat to low.
-
6
Peel, de-vein, and season the prawns with salt and pepper.
-
7
Heat a skillet over high temperature, add the 3 tablespoons oil, then add the seasoned prawns; sear on high until just done (pink) but crusty (slightly browned).
-
8
To serve: place a mound of your favorite rich mashed potatoes in the centers of large bowls (you can also use a ring mold) and pool the broth around and over; add the crusty prawns on and around, then garnish with the basil.
-
9
Enjoy!
-
10
Note: we had this with greens and an orange/roasted pepper/chile salad.
