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RECIPE COURTESY:CHEF AMMARAH PETERSON
50g butter
2 onions
4 Cloves of garlic
2 carrots
2 leeks
1 stick celery
1 tin sweet corn
3 potatoes very finely diced
500g shrimp
800g Prawns
(Both must be deveined and cleaned)
Bunch of spring onion
1l cream
2 lemons
Handful of flat leaf parsley
Handful of dil
A couple of muscles just for the garnish.
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