Champagne Prawns!

Champagne, fresh herbs and spices make these prawns so good you’ll want to eat the sauce with a spoon!

Prep time: 20 minutes

Serves: 6

Ingredients

• 36-42 Fresh or Frozen Prawns Tail-on (thaw before cooking)• Olive oil for Sautéing• ½ cup (or so) Champagne (or white wine)• 1 Shallot• 3-4 Stalks of Lemongrass• 3 Cloves Fresh Garlic• Juice and zest of 1 Lemon• 1 Bunch Italian Flat Leaf Parsley • A dash each of salt and pepper

Use Large sauté pan

Rinse parsley and pat dry – remove stems and chop roughly

Remove scallion skin and dice entire scallion

Mince garlic cloves

Trim the lemongrass, leaving 6 inches at the root end, discard the tops. Smash the stalks with the flat side of a knife and slice finely (not length-wise)

Step 1 – Prepare Fresh Herbs

Heat olive oil in sauté pan over medium heat

Add scallions, lemongrass and garlic - stir occasionally until scallions are translucent

Add prawns, salt and pepper and continue to sauté

When prawns begin to turn pink, add champagne and 1 tablespoon of fresh lemon juice – continue to sauté until all Prawns have turned from gray to pink. Do not over cook.

Step 2 – Sauté

Step 3 – Serve Immediately

Serve immediately as an appetizer or aside Basil-Lemon Risotto or steamed Jasmine rice

Make sure each serving gets some sauce poured over the top!

Sprinkle a tablespoon or so of the parsley and some lemon zest on top of the prawns before serving

Enjoy!

Thanks