Prawns and Bacon with Mustard Sauce

By bakers_delight85

This prawn and bacon dish is delicious accompanied with a Potato Cake or boiled new potatoes.

Ingredients

• Mustard Sauce:
• 1 cup homemade fish stock, bottled clam juice, or 1 fish bouillon cube with 1 cup boiling water
• 3/4 cup heavy (whipping) cream
• 2 tsp. English-style mustard, preferably Coleman's
• 1 Tbsp. minced fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 4 streaky rashers (traditional Irish bacon), cut into thin pieces
• 1 Tbsp. sunflower oil
• 1 pound prawns (jumbo shrimp), peeled and deveined
• Lemon wedges for garnish
• Dill sprigs for garnish
• Potato Cakes or boiled new potatoes for serving

Details

Servings 4

Preparation

Step 1

To make the mustard sauce: In a small saucepan over medium heat, bring the fish stock or claim juice to a boil. Cook for 8 to 10 minutes, or until reduced by half. Whisk in 1/2 cup of the cream and cook for 5 to 8 minutes, or until the sauce starts to thicken. Whisk in the mustard, the remaining 1/4 cup of cream, and the parsley. Cook for 5 to 7 minutes, or until smooth. Season with salt and pepper. Keep warm over low heat.
In a large dry skillet over medium heat, cook the bacon for 5 to 7 minutes, or until crisp. Set aside.
In a large clean skillet, heat the oil over medium-high heat until nearly smoking. Stir in the prawns and cook for 2 minutes on each side, or until they turn pink and are lightly browned. Stir in the reserved bacon and cook for 30 seconds, or until heated through.
To serve, place the prawns on a hot serving plate and spoon the mustard sauce over them. Garnish with lemon wedges and fresh dill, and serve with potatoes.