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.
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.
Did you like this recipe? You might also like:
- Impossible Pie
- Golden Syrup Dumplings
- Christmas Ham Wrap
- Light Caramel Macadamia Pie
- Kabana and Mushroom Waffle with Camembert Cheese
RSS feed for comments on this post.
Sorry, comments are closed