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Champagne Prawns

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Holly Brown
Holly Brown

Champagne, lemongrass, shallots and fresh herbs combine to give these prawns a vibrant taste and a sauce you'll want to eat with a spoon!

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Champagne Prawns! Champagne, fresh herbs and spices make these prawns so good you’ll want to eat the sauce with a spoon! Prep time: 20 minutes Serves: 6
Ingredients ? 36-42 Fresh or Frozen Prawns Tail-on (thaw before cooking) ? Olive oil for Sautéing ? ? 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
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 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 over cook.
Step 3 – Serve Immediately Serve immediately as an appetizer or 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 Enjoy!
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Champagne Prawns

  • 1. Champagne Prawns! Champagne, fresh herbs and spices make these prawns so good you’ll want to eat the sauce with a spoon! Prep time: 20 minutes Serves: 6
  • 2. Ingredients ? 36-42 Fresh or Frozen Prawns Tail-on (thaw before cooking) ? Olive oil for Sautéing ? ? 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
  • 3. 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)
  • 4. Step 2 – Sauté 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 over cook.
  • 5. Step 3 – Serve Immediately Serve immediately as an appetizer or 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 Enjoy!