2011 Chefs 105 Recipe

Sautéed Freshwater Prawns with White Bean Ragout
Chef: Andy Hopper

Prawn Stock
Boil heads and shells in water with carrot, onion, celery, fresh thyme.  Reduce heat to simmer and cook 3 – 4 hours.  Strain vegetables and reserve stock.

Soak dry white beans in salted water for 10-12 hours.
Cook white beans with celery, carrot, onions and garlic until aldente.In sauté pan heat oil, add 1 tablespoon chopped country ham and render fat.

Add ½ cup cooked white beans, blanched chopped collards, chopped white onion, minced garlic and sauté for 1-2 minutes – Add prawns
Add 4-6 oz prawn stock, fresh parsley, lemon zest, olives, and 2 tablespoons butter – cook until sauce begins to thicken.