Caviar Butter Sauce With Sauteed Prawns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce02 | 2 | Servings | ||
INGREDIENTS
| 3 | T | 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 | T | Olive oil |
| 2 | oz | Caviar |
| === GARNISH === | ||
| Fried spinach | ||
| 1 | T | 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1833
Calories From Fat: 1783
Total Fat: 202.6g
Cholesterol: 654.3mg
Sodium: 598.8mg
Potassium: 171.8mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.3g
Protein: 9.4g