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Name: Caviar Butter Sauce with Sauteed Prawns
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: Their heads left on; 2 oz Caviar; 6 Prawns; peeled, deveined,; 3 tb Shallots minced; 2 tb olive oil; Black Pepper freshly ground; 1 c Champagne; Salt to taste; Fried spinach; 1 lb Butter; cut into cubes; 1 tb Chopped parsley

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INGREDIENTS

Their heads left on
2 oz Caviar
6 Prawns; peeled, deveined,
3 tb Shallots ; minced
2 tb olive oil
Black Pepper ; freshly ground
1 c Champagne
Salt ; to taste
Fried spinach
=== GARNISH ===
1 lb Butter; cut into cubes
1 tb Chopped parsley

Servings

INSTRUCTIONS

* 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 - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 Recipe by: Emeril Lagasse

NOTES

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Caviar Butter Sauce with Sauteed Prawns

Their heads left on
2 oz Caviar
6 Prawns; peeled, deveined,
3 tb Shallots minced
2 tb olive oil
 Black Pepper freshly ground
1 c Champagne
 Salt to taste
 Fried spinach
 === GARNISH ===
1 lb Butter; cut into cubes
1 tb Chopped parsley

* 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 -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    04-22-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (409g)
Recipe Makes: 2 servings

Calories: 304
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 %
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.

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Calories per serving: 304

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