Total:
1 hr 40 min
Active:
10 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

In a large bowl stir together the oil, herbs, zest, salt, and pepper. Add the prawns, and toss them to coat them well.

Let the prawns marinate, covered and chilled, for 1 hour. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a sieve.

Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve with lemon wedges and the bearnaise sauce.

Bearnaise Sauce:

1/2 cup red wine vinegar

2 teaspoons dried tarragon

1 shallot, minced

1/4 cup water

4 large egg yolks

8 tablespoons unsalted butter (1 stick), chilled and cut into small pieces

Kosher salt

Lemon juice

Combine the vinegar, tarragon, and shallot in a small saucepan. Bring to a boil and cook until almost evaporated. Remove from the heat and add the water.

Transfer the tarragon mixture to a small metal bowl and whisk together with the egg yolks. Place the bowl over a saucepan of boiling water (the water should not touch the bottom of the bowl) and whisk constantly until the mixture forms thick ribbons.

While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding any more, until a smooth sauce is formed. (You may need to remove the bowl from the water, from time to time, if the sauce gets too hot.)

Whisk in salt and lemon juice, to taste. (Add water to adjust consistency, if desired.)

Yield: about 1 1/2 cups

IDEAS YOU'LL LOVE

Lemon Curd

Recipe courtesy of Ina Garten

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Lemon Cake

Recipe courtesy of Chamisa Weinmeister

Lemon and Oregano Chicken

Recipe courtesy of Nancy Fuller

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Carrot Fries with Lemon-Mint Dip

Recipe courtesy of Giada De Laurentiis

Grilled Asparagus

Recipe courtesy of Carol Kurt

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking