Pumpkin Pie | home | Beef and Beans on Rice

Lemon Prawns

Tonight I needed a quick dinner for the family as we were home late and tomorrow is the first day of school for the children. After poking around for inspiration for a while I came across the cooked, peeled prawns in the freezer and an idea began to hatch. That idea was prawns in some sort of lemon sauce on pasta.

Lemon Prawns

h2. Ingredients.

* Juice of one lemon
* pinch of lemon zest
* 1.5 Tablespoons of butter
* 1 teaspoon of tarragon leaves (dried)
* 1 teaspoon of dill leaves (dried)
* pinch of salt
* cracked pepper to taste
* 1 Tablespoon of cognac
* 2 egg yolks
* some water
* about 1/3kg of cooked, peeled prawns
* pasta

h2. Method.

I’m going to assume you can cook pasta – start it before your sauce.

Melt butter in a saucepan and add lemon juice, zest and herbs. Whisk rapidly until it emulsifies.
Add salt and pepper and cognac, whisking constantly.
When it begins to thicken, add a little water (enough to get the desired volume of sauce) and the egg yolks.
Keep stirring.
When it thickens again add the prawns and switch to a wooden spoon for stirring.
Stir frequently until the prawns are warmed through (your pasta should be done by then).

Serve and enjoy.

For a slightly less lemony flavour, leave out the zest and add 1 teaspoon of sugar.

posted to Australian,Cooking,Recipes,Uncategorized @ 9:27 pm

Did you like this recipe? You might also like:

Sorry, comments are closed

Pumpkin Pie | home | Beef and Beans on Rice