- 1 kg raw jumbo dublin bay prawns
- 450 g raw prawns
- 1 tblsp olive oil
- 1 onion (finely chopped)
- 300 g carrots (finely diced)
- 50 ml brandy
- 50 g tomato puree
- 400 ml cream
- 2 tblsp guinness
- 50 g butter (diced, at room temperature)
- salt and freshly ground black pepper
- Place the Dublin Bay prawns in a large pan and just cover with cold water. Bring to the boil, then remove from the heat and drain into a colander. The prawns should be cooked through but still very succulent and moist. Leave to cool.
- Heat a large heavy-based pan with the olive oil. Add the raw prawns, onion and carrots and sauté for 3-4 minutes. Pour in the brandy and allow to bubble down, then stir in the tomato puree.
- Pour in 1 litre/1 3/4 pints of water and bring to the boil, then reduce the heat and simmer for about 30 minutes until well flavoured and slightly reduced.
- Remove the pan from the heat and strain the liquid through a fine sieve into a clean pan, then simmer until reduced by half.
- Pour in the cream and simmer for another 5 minutes until reduced by half again. Season to taste and keep warm or leave to cool and reheat as required – you should have 400 ml/14 fl oz in total.
- To Serve:
- Place the prawn infusion in a small pan and add the Guinness, then allow to just warm through. Finally whisk in the butter. Arrange the cooked Dublin Bay prawns in old-fashioned pint glasses and place on serving plates. Pour the prawn and Guinness chaser into the espresso cups and set to one side.