A Word From The Cook
“Champagne, fresh herbs, and spices make these prawns so good you’ll want to eat the sauce with a spoon!”
- 36-42 Fresh or Frozen Prawns Tail-on (thaw before cooking)
- Olive oil for Sautéing
- ½ Cup (or so) Champagne (or white wine)
- 1 Shallot
- 3-4 Stalks of Lemongrass
- 3 Cloves Fresh Garlic
- Juice and zest of 1 Lemon
- 1 Bunch Italian Flat Leaf Parsley
- A dash each of salt and pepper
- Use Large sauté pan
- 2 tablespoons extra virgin olive oil
- Step 1 – Prepare Fresh Herbs
- Rinse parsley and pat dry – remove stems and chop roughly.
- Remove scallion skin and dice entire scallion.
- Mince garlic cloves.
- Trim the lemongrass, leaving 6 inches at the root end, discard the tops. Smash the stalks with the flat side of a knife and slice finely (not length-wise).
- Step 2 – Sauté in a Large Saucepan
- Heat olive oil in sauté pan over medium heat.
- Add scallions, lemongrass and garlic – stir occasionally until scallions are translucent.
- Add prawns, salt and pepper and continue to sauté.
- When prawns begin to turn pink, add champagne and 1 tablespoon of fresh lemon juice – continue to sauté until all Prawns have turned from gray to pink. Do not overcook.
- Step 3 – Serve Immediately!
- Serve immediately as an appetizer, aside Basil-Lemon Risotto, or steamed Jasmine rice.
- Make sure each serving gets some sauce poured over the top!
- Sprinkle a tablespoon or so of the parsley and some lemon zest on top of the prawns before serving.