| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce02 |
2 |
servings |
INGREDIENTS
| 3 |
tb |
Minced shallots |
| 1 |
c |
Champagne |
| 1 |
lb |
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 |
tb |
Olive oil |
| 2 |
oz |
Caviar |
|
|
=== GARNISH === |
|
|
Fried spinach |
| 1 |
tb |
Chopped parsley |
|
|
Emeril's Essence |
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.
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-22-1997
Recipe by: Emeril Lagasse
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