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.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

Related recipes