Try this Caviar Butter Sauce with Sauteed Prawns recipe, or contribute your own.Suggest a better description
* Note: See the "Emerils Essence Information" recipe which is included in this collection. 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 Emerils 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. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 04-22-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 77 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 166.7mg||51 %|
|Sodium 440.7mg||15 %|
|Potassium 273.8mg||7 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 20.1g|
|Protein 8g||11 %|
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Calories per serving: 304
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