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Ingredients
- 16 x -20 prawns, deveined
- 1 c. Extra virgin olive oil
- 1 tsp Lavender, optional
- 1 tsp Chervil, optional
- 1 Tbsp. Butter
- 1 Tbsp. Shallots, roughly minced
- 1 x Nectarine, finely diced
- 1 x Lime, juice only
- 1/2 c. Tequila
- 2 c. Heavy cream
- 1 tsp Cumin
Directions
- Clean prawns and marinade in extra virgin olive oil with lavender and chervil. Saute/fry shallots in butter till limp. Add in the nectarines, lime juice and Tequila and bring to simmer. Reduce till nearly dry.
- Add in the cream and reduce by half till the sauce becomes the desired consistency. Whisk in the cumin. Reserve in a hot water bath till needed. Remove excess oil from prawns with fingers. Grill on skewers and serve with sauce ladled over. Decorate with snow peas, cut ribbon edge and blanched vegetable concasse.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 796 | |
| Calories from Fat 700 | 88% |
| Total Fat 79.34g | 99% |
| Saturated Fat 23.12g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 46mg | 2% |
| Potassium 150mg | 4% |
| Total Carbs 7.24g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.87g | 2% |
| Protein 1.88g | 3% |
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