Grilled Lemon Prawns with Bearnaise Sauce

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
1 hr
Cook:
30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 cup olive oil
  • 1 tablespoon dried oregano, crumbled
  • 1 tablespoon dried mint, crumbled
  • 2 teaspoons freshly grated lemon zest
  • 2 teaspoons coarse salt
  • 2 teaspoons freshly ground black pepper
  • 24 prawns or jumbo shrimp, peeled and deveined
  • 3 tablespoons fresh lemon juice
  • Lemon wedges, for garnish
  • Bearnaise Sauce, recipe follows
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:
  • 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


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