Caviar Butter Sauce with Sauteed Prawns

2 servings.
  • 3 tablespoons minced shallots
  • 1 cup champagne
  • 1 pound butter, cut into cubes
  • salt and pepper
  • 2 ounces caviar
  • 2 tablespoons olive oil
  • 6 prawns, peeled and devein, heads on
  • Essence, recipe follows
  • Fried spinach
  • 1 tablespoon chopped parsley
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
  • Rustic Rub:
  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme

In a sauce pan, bring the shallots and champagne up to a boil. Reduce the liquid by half, about 3-4 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 3-4 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Emeril's Southwest Seasoning: 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano

Combine all ingredients thoroughly.

Yield: 1/2 cup

Rustic Rub:

Combine all ingredients and store in an air-tight container.

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