Grilled jumbo prawns butterflied with a champagne beurre blanc
First date or golden anniversary, this is a recipe for lovers. Grab your favourite bubbly and cook up the ultimate romantic dish for two.
12 extra large green Australian prawns, butterflied
Olive oil for brushing
Watercress and micro parsley to serve
2 eschalots, finely diced
½ cup champagne
¼ cup white wine vinegar
200 g butter, cubed
75 ml lemon juice
To make beurre blanc, combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid. Strain, reserving liquid. Return liquid to pan and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm.
Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.
Serve with beurre blanc, watercress and micro parsley.