Prawns with lemon, chives butter sauce, delicious with each bite.
Peoples have “writer’s block”, last night I had “kitchen block”. I had absolutely no idea what I was going to make, even less had any suggestions shared with me.
I was on my own with my refrigerator. Luckily for me, Pete at Personal Gourmet Foods keeps my freezer well stacked with all sorts of wonderful meats and fishes, something that I recommend to every one, therefore my quest did not last too long. Prawns were it. A basic shallots, wine, butter sauce with chives, and please do not get scared by the amount of butter, trust me it is worth it, our dinner was prepared rather quickly.
Rosemary or tarragon can be a good replacements for the chives. Make sure you taste and decide the amount of flavor you like, tarragon may be too pungent if too much is used.
Start cooking the rice before preparing the prawns as it takes the longest.
I decided to put the sauce on the side for dipping and slightly drizzle over the prawns. Something fun and different and I hope you will enjoy it.
Prawns with Lemon, Chives Butter Sauce
- 20 mins total
- 10 mins prep
- 10 mins cook
- serves 4
1 pound shelled and cleaned prawns
3/4 cup white wine
3 tablespoons diced shallots
2 tablespoons chopped chives
6 tablespoons unsalted butter
1 teaspoon lemon juice
1 teaspoon chooped fresh ginger
Rinse the prawns well and season them with Creole seasoning, salt and pepper. In a large skillet heat a tab of olive oil. Sauté the prawns for a couple of minutes to slightly pink, 2 to 3 minutes.
Remove the prawns from the heat and place them in a bowl, cover tight with aluminum foil and set aside.
Return the skillet to the heat and add the wine, shallots and chives.
Cook stirring until the wine is almost evaporated.
Remove the skillet from the heat and add the butter. Swirl to melt and whisk to thoroughly incorporate and the sauce thickens and looks creamy.
Stir in the lemon juice, season with salt and pepper to taste. Serve immediately over prawns.
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