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Ingredients
- 3 Tbsp. Chopped shallots
- 1 c. Champagne
- 1 lb Butter cut into cubes Salt to taste Freshly-grnd black pepper to taste
- 6 x Prawns peeled, deveined, their heads left on see * Note
- 2 Tbsp. Extra virgin olive oil
- 2 ounce Caviar Fried spinach
- 1 Tbsp. Minced parsley
Directions
- In a sauce pan, bring the shallots and champagne up to a boil. Reduce the liquid by half, about 3 to 4 min. Whisk in each cube of butter till fully incorporated. Season with salt and pepper.
- Season the prawns with Emeril's Essence. In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, saute/fry the prawns for 3 to 4 min on each side. Remove from the pan.
- To finish the sauce, gently mix 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.
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