Caviar Butter Sauce With Sauteed Prawns

Recipe Ingredients

3 tablespoons	45ml	Minced shallots
1 cup	237ml	Champagne
1 lb	454g / 16oz	Butter - cut into cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Prawns - peeled, deveined,
		Their heads left on
		Emeril's Essence - see * Note
2 tablespoons	30ml	Olive oil
2 oz	56g	Caviar
		Garnish
		Fried spinach
1 tablespoon	15ml	Chopped parsley
		Emeril's Essence

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a sauce pan, bring the shallots and champagne up to a boil. Reduce the liquid by half, about 3 to 4 minutes. Whisk in each cube of butter until fully incorporated. Season with salt and pepper.

Season the prawns with Emeril's Essence. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the prawns for 3 to 4 minutes on each side. Remove from the pan.

To finish the sauce, gently fold in the caviar. Place the prawns on a plate and spoon the sauce over the top. Garnish with fried spinach, parsley and Essence.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2310 broadcast 04-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.