Shrimps In Strong Sweet Sauce

Preparation:

Preparation: Remove the heads from the prawns, shell the tails and make a fumet with the shells. In a pan, brown the prawn heads in three tablespoons of oil with finely chopped carrots, celery, onion and leek, sprinkle with brandy, let it evaporate, add the white wine and bring to the boil again. Add the fish stock, thyme, bay leaf and the pulp of two peeled and seeded tomatoes to the bowl. Let everything thicken well. Pass through a sieve and reduce again until you get half a glass of concentrate. Keep aside. Peel the lemons, cut the peel into very fine julienne strips, blanch it three times and then put it in a saucepan with a spoonful of sugar and two of water and let it whiten. Meanwhile, squeeze the lemons and set the juice aside. Just before serving, lightly flour the prawn tails and sauté them in a pan with a little oil, salt and pepper. As soon as they have browned, sprinkle them with cinnamon, add the concentrate, lemon juice, lemon peel, raisins and a large spoonful of pine nuts. Mix quickly, adjust the salt and serve immediately. Accompanying wines: Collio Sauvignon DOC, Vernaccia Di San Gimignano DOCG, Terre Bianche Alghero DOC.