Caviar Butter Sauce with Sauteed Prawns (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

3 tablespoons minced shallots

1 cup champagne

1 pound butter, cut into cubes

salt and pepper

2 ounces caviar

2 tablespoons olive oil

6 prawns, peeled and devein, heads on

essence, recipe follows

fried spinach

1 tablespoon chopped parsley

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

combine all ingredients thoroughly.

yield: 2/3 cup

8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Directions:

1. In a sauce pan, bring the shallots and champagne up to a boil. Reduce the liquid by half, about 3-4 minutes. Whisk in each cube of butter until fully incorporated. Season with salt and pepper. Season the prawns with Essence. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the prawns for 3-4 minutes on each side. Remove from the pan. To finish the sauce, gently fold in the caviar. Place the prawns on a plate and spoon the sauce over the top. Garnish with fried spinach, parsley and Essence.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Emeril's Southwest Seasoning: 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano
4. Combine all ingredients thoroughly.
5. Yield: 1/2 cup
6. Rustic Rub:
7. Combine all ingredients and store in an air-tight container.

By RecipeOfHealth.com