Did someone mention prawns and champagne?! They would have to be two of my most favourite things!
Put them both together and I’m in heaven! 🙂
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Recipe inspired and converted to be made in the Thermomix from Allrecipes.com.
ThermoFun – Champagne Prawns Recipe
Ingredients
- 30g parmesan cheese, cubed
- handful fresh parsley, divided
- 2 garlic cloves, peeled
- 1 red chilli, deseeded
- 150g mushrooms, sliced
- 10g olive oil
- 3 spring onions, sliced diagonally
- 1 large tomato, diced
- 200g champagne
- 250g cream, divided (150g + 100g)
- 20g TM vegetable stock concentrate
- ¼ tsp black pepper, ground
- 250g cooked thin spaghetti or linguine
- 400g medium prawns, raw, peeled
Instructions
- Place parmesan into TM bowl and grate 10 sec / speed 9. Set aside.
- Place parsley into TM bowl and chop 3 sec / speed 8. Set aside.
- Place garlic and chilli into TM bowl and chop 3 sec / speed 8.
- Add mushrooms and oil and sauté 5 mins / Varoma / speed 1 / Reverse / MC off.
- Remove mushrooms and set aside. Keep any juice from mushrooms in TM bowl.
- Add spring onions, tomato, champagne, 150g cream, stock and pepper and cook 10 mins / 100°C / speed 1 / Reverse / MC off.
- Meanwhile cook the pasta according to directions on packet. Once cooked and drained, toss pasta with remaining 100g of cream and parsley (reserving some for garnish) in pre-warmed ThermoServer.
- Add prawns and mushrooms to TM bowl and cook 4 mins / 100°C / speed 1 / Reverse.
- To serve, divide pasta between plates. Spoon prawns and sauce over pasta and garnish with parmesan and parsley.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
If I am going to double this recipe, how long do I cook the prawns for? Thanks
Naomi I would suggest you add 20% more cooking time. I’d love to hear how it goes as I have not doubled it. 🙂
I have had my Thermie for a few years now but only this week came across Thermofun. I was really delighted to find such an informative and comprehensive site on expanding your skills in using the Thermomix. I have been consumed and obsessed with trolling the site since. I first off tried this recipe the night before last. It was awesome. The prawns cooked perfectly, the sauce was delicious and I did enjoy the rest of the champagne whilst it was cooking. We used the leftover the next night as a prawn cocktail type entree to our swordfish steaks with steamed asparagus and corn which I cooked in the varoma. So many recipes to try and so little time. Cheers!
Thanks Benny – welcome to ThermoFun! 🙂
Hi,
What could I substitute the champagne for to make it kid friendly? Stock?
Thanks 🙂
Jo as the champagne cooks for about 8 mins all the alcohol would be gone so would be kid friendly. I havent tried it without the champagne but you could try it with stock and water. Let me know how it goes. 🙂
I found this chart on wikipedia http://en.wikipedia.org/wiki/Cooking_with_alcohol#Alcohol_in_finished_food
It suggests after 15 mins there would still be 40% alcohol remaining – so that’s about 125 ml – about 30ml per serve. Maybe you could try low alcohol champagne?
Thank you. I was under the impression that alcohol had to cook a lot longer than that to ensure it’s gone.