Milanese Osso-buco-style Prawns

By SEB_UK

Among girls, we love it.

Ingredients

• 20 prawns or large shrimp (5 per serving),
• 1 stick celery (90 g/3 oz),
• 1 orange (zest 120ml/4 fl oz juice),
• 500 g/1 lb white mushrooms,
• 4 tomatoes,
• 2 carrots,
• 1 onion,
• 1 clove garlic,
• 6 slices coppa (60 g/2 oz),
• 1 ActiFry spoon tomato puree,
• 4 ActiFry spoons Madeira,
• 1 ActiFry spoon olive oil,
• Salt, pepper.

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Remove the zest from the orange and juice it to get about 120 ml/4 fl oz. Mince the zest and blanch quickly in boiling water. Cut the carrot, onion, celery and peel and seeded tomato into a fine brunoise dice. Wash the mushrooms and slice. Cut the coppa into strips.

Shell and cook the prawns in olive oil for 5 to 7 minutes. Remove and set aside. Add the coppa and cook for 3 minutes. Add the onion, carrots and celery. Season and cook for 5 minutes. Add the mushrooms and cook another 5 minutes.

In a bowl, mix the orange juice, tomato puree and Madeira. Add the garlic, tomatoes, orange zest and the earlier mixture, and finish by cooking for 5 to 7 minutes.

Return the prawns to the ActiFry one minute before the end to reheat them. To serve, divide up the vegetables into each plate. Top with the prawns.