Prawns with Lemon Butter Sauce

I prefer tiger prawns for most recipes, however any medium to large sized prawns will do, even the freshwater varieties. I suppose you could even use crayfish tails in this recipe, if they are available to you. Broiled or steamed lobster would also be very good served with the sauce below.
  • 2 dozen large tiger prawns
  • 1 medium sized shallot, finely diced
  • 1 cube butter
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 5 tbsp. parsley for garnish
  • Juice of 1 lemon
  • Zest of lemon (optional)
Shell the prawns, leaving the tail in tact if possible. Lay the shelled prawns on a flat surface and skewer using 2 bamboo or metal skewers for each row. See the illustration to the left. Skewering with double skewers makes it much easier to handle the shrimp while grilling.
To begin the sauce, bring the wine to boil over medium heat in a small pot or saucepan. While the wine is heating, finely dice one shallot and add this to the wine. When the wine begins to boil, add pats of butter and stir or whisk frequently. Heat until the volume is reduced to about half, about 20 minutes. Next, add the juice from the lemon. Finally, add the cream while whisking or stirring. Heat until the mixture starts to boil and then reduce heat to minimum. Stir frequently until used. This sauce should be served hot or very warm.
Let's not forget about the shrimp! You can either broil these or grill them on the BBQ. I prefer them grilled on the BBQ. If you broil them, simply place them in a greased pan and put into a preheated broiler oven for about 4 to 5 minutes per side, turning once. When grilling, place the skewered prawns over hot coals and watch carefully. About 4 minutes per side, perhaps less, will cook them throughly. Be sure not to over cook prawns or they will get rather tough and rubbery.
Now, arrange the grilled prawns in serving dishes and garnish. Parsley sprigs, lemon wedges, or a sprinkling of a bright colored spice would add a nice touch.

Serve this dish as a main course with yellow rice and green salad, or as an appetizer before a steak dinner.

  • Yields: 4 servings
  • Preparation Time: 35 minutes
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