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Grilled jumbo prawns butterflied with a champagne beurre blanc

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

The perfect anniversary recipe. Time to open the good champagne.

Grilled jumbo prawns butterflied with a champagne beurre blanc

 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
 Lemon juice to taste
To make beurre blanc:
1

Combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid.

2

Strain, reserving liquid.

3

Return liquid to pan over low heat and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm.

Butterflied prawns:
4

Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.

5

Serve with beurre blanc, watercress and micro parsley.

Serves 2.