CAVIAR BUTTER SAUCE WITH SAUTEED PRAWNS

Ingredients

• 3 tablespoons minced shallots
• 1 cup champagne
• 1 pound butter, cut into cubes
• Salt and pepper
• 6 prawns, peeled and devein, heads on
• Essence, plus extra for garnish
• 2 tablespoons olive oil
• 2 ounces caviar
• Fried spinach
• 1 tablespoon chopped parsley

Instructions

In a sauce pan, bring the shallots and champagne up to a boil. Reduce the liquid by half, about 3 to 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 to 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.



Yield 2 servings

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