Peel the raw prawns, and by means of a not very deep cut along the back, remove the vein they bring.
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| Ingredients to make prawns to the gruyere: |
| 4 prawns pounds, 7 tablespoons of butter, 3 white head onions, in pieces, 1/2 cup of chopped parsley, finite, 2 chicken broth cubes, 2/3 tablespoons Ras de Paprika, no spicy, 5 tablespoons of golden wheat flour in dry perol, 1/2 cup of thick milk, 2 cups of milk, 1 cup of water (which they released when cooking them in |
Ingredients to make prawns to the gruyere:
2. Cook them in hot water and salt, let them boil 3 minutes, no more.
3. Sluper them and keep them in the fridge. Or if they prefer my way but reserving the water they released.
4. Gruyere sauce: brown the onion in the butter, when it is cooked, add, parsley, the cubes of chicken broth and the paprika. Leave this over 5 minutes.
5. Add the flour, (previously gold) passing it by strainer, little by little so that lumps are not formed, constantly stir, until smooth and soft.
6. Add the hot milk, mixed with the water, (reserved) then the wine and the cream.
7. If the sauce sees it clear, it can thicken it with a flour without brown, dissolved in a little water.
8. Finally add the mushrooms, previously fried in butter and gruyere cheese. Cook until cheese is well melted.
9. The prawns bind to the sauce only to heat and serve them, without letting them boil, otherwise they shrink.
10. For 6 people.
