Delicious off the barbeque, smothered in a rich creamy Beurre Blanc Sauce subtle with spicy pecan vinegar undertones.
Slice prawns lengthwise one inch up from tail. Wrap each with basil leaf and Prosciutto. Grill and serve with Beurre Blanc Sauce.
Sauce:
In sauce pan combine shallots, pepper, white wine and vinegar. Cook over medium heat. Reduce to about 2 tablespoons of liquid. Add cream. Simmer 5 minutes. Whisk in butter until smooth. Add lemon juice to flavor.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 8 | ||
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Calories: 978 | ||
Calories from Fat: 961 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.8g | 142 % | |
Saturated Fat 67.4g | 337 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 316.9mg | 98 % | |
Sodium 771.8mg | 27 % | |
Potassium 98.2mg | 3 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 978
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