Caviar butter sauce with sauteed prawns
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | tablespoon | minced shallots |
| 1.00 | cup | champagne |
| 1.00 | pounds | butter; cut into cubes |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 6.00 | prawns; peeled, deveined, | |
| 1 | their heads left on | |
| 1 | emeril's essence; see * note | |
| 2.00 | tablespoon | olive oil |
| 2.00 | ounce | caviar |
| 1 | === garnish === | |
| 1 | fried spinach | |
| 1.00 | tablespoon | chopped parsley |
| 1 | emeril's essence | |
Directions
* 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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