Grilled jumbo prawns butterflied with a champagne beurre blanc

Grilled Jumbo Prawns Champagne Buerre Blanc

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First date or golden anniversary, this is a recipe for lovers. Grab your favourite bubbly and cook up the ultimate romantic dish for two.

INGREDIENTS
12 extra large green Australian prawns, butterflied
Olive oil for brushing
Sea salt
Watercress and micro parsley to serve

Beurre blanc

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.

This recipe is also available in a free print-at-home recipe book.

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