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What You Need:
(To Serve: 2 - 4)
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2 dozen crayfish (or Dublin Bay prawns)
4 tablespoons tomato puree
1 heaped teaspoon paprika
1 teaspoon cumin
Salt
Parsley
¼ pint sour cream
4 oz butter or margarine
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Translate this recipe:
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| How To Cook: |
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1. Boil the crayfish or prawns in salted water flavored with cumin and parsley.
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2. When they are cooked, strain them and remove the flesh from the .tails and claws, reserving a few whole fish for garnish.
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3. Pound the shells to a paste with 2 oz. butter, and rub through a sieve.
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4. Melt the remaining butter, mix with the paste made with the shells, add the tomato puree and paprika, and season with salt.
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5. Add the pounded flesh, and stir in the cream.
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6. Garnish with the whole prawns, and serve with boiled rice.
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