Crevettes in Creme Fraiche Sauce

Lat.  43° 06.8'N   Long. 8° 40.8'E                                        April 2002.

Easter sailing is always a lads’ week - except when Anne comes. This year it was Tim, Steve, Guy, John, Colin, Tony and myself.

Passage planning was done in the Blue Lady on Saturday night. My instructions were up at 05 00, leave at 06 00 and head 130°M towards Calvi. Lying in bed next morning I heard the cathedral bells strike four and I turned over for the extra hour but nobody had put the bells forward the extra hour for European Summer Time.

All morning the dolphins came and went. The sextant came out of its box for a noon sight. A new destination was agreed - Macinaggio on the east side of Cap Corse - and the spinnaker went up. To quote from the log  “downwind spinnaker sailing, cracking warm afternoon, making 6.8kts.”

My favourite pan - a large sauté pan - was full of crevettes in crème fraîche, my biggest saucepan full of pasta and dinner was served with white wine and salad. The log records that it was 20 00 and position 43° 06.38N and 8° 40.8E which is about 30nM west of Cap Corse.                                                    

 

 

After dinner the spinnaker was taken down and I went to bed. Off the northern tip of Cap Corse Steve woke me to ask if I could identify a light ahead. It was a ferry doing 20kts in the opposite direction. Was it that difficult or didn’t he like the idea of me in bed? The moon was up, the wind was gentle and the sail around the Cap and into the marina was a delight and after a beer sitting on the harbour wall all the little boys went to bed.

 

 

 

What you need for two people.

1 red pepper. Deseeded and chopped fine.

1 onion, chopped fine.

Bunch of chives chopped. The green tops from salad onions will do fine. The white parts could replace the onion.

1 clove of garlic, crushed.

A Knorr fish stock cube.

200ml of water.

150ml tube of crème fraîche.

200g of large peeled prawns. In France I bought frozen ones about 5cm long. There were also plenty of unpeeled in Geant supermarket at about 12€ a kilo but you will need more than the 200g.

Good slug of dry white wine.

What you have to do.

Fry the onion and pepper gently until they are soft.

Add the garlic.

Add the slug of wine, water and stock cube. Bring to the boil and reduce for a while.

Add the prawns and bring back to the boil.

Reduce the heat, stir in the crème fraîche and chives.

Serve with crusty bread, pasta or fried potatoes.

Variations.

Add the crème fraîche gradually until the sauce is to your liking.

This was all washed down with the rest of the dry white wine.

 

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