Prawns with Lemon, Chives Butter Sauce
Prawns with Lemon, Chives Butter Sauce a quick and easy dish that is sure to please everyone at the table This dish is made with prawns that are cooked in a butter sauce with lemon, chives, and shallots The sauce is rich and flavorful, and the prawns are cooked to perfection
Prawns with Lemon, Chives Butter Sauce a quick and easy dish that is sure to please everyone at the table This dish is made with prawns that are cooked in a butter sauce with lemon, chives, and shallots The sauce is rich and flavorful, and the prawns are cooked to perfection
- Carbohydrate 1.14100645861952 g
- Cholesterol 45.795 mg
- Fat 17.4405224998875 g
- Fiber 0.164341668804657 g
- Protein 0.345722083341789 g
- Saturated Fat 10.9894727499845 g
- Serving Size 1 1 Serving (149g)
- Sodium 21.6641536463022 mg
- Sugar 0.976664789814865 g
- Trans Fat 1.22672606249696 g
- Calories 166 calories
Step-by-step
- Rinse the prawns well and season them with Creole seasoning, salt and pepper. In a large skillet heat a tab of olive oil. Sauté the prawns for a couple of minutes to slightly pink, 2 to 3 minutes.
- Remove the prawns from the heat and place them in a bowl, cover tight with aluminum foil and set aside.
- Return the skillet to the heat and add the wine, shallots and chives.
- Cook stirring until the wine is almost evaporated.
- Remove the skillet from the heat and add the butter. Swirl to melt and whisk to thoroughly incorporate and the sauce thickens and looks creamy.
- Stir in the lemon juice, season with salt and pepper to taste. Serve immediately over prawns.
Beyond the Shopping Cart
The ingredient list leaves out the thermal behavior of crustaceans. Prawns contain mostly water and rigid muscle fibers that tighten rapidly above 140 degrees Fahrenheit. Overcooking drives out moisture, leaving a rubbery texture. Shell the prawns yourself rather than buying pre-processed ones to retain the tails for homemade stock later, maximizing the value of every single pound purchased.
Skillet Management and Emulsion
A heavy-bottomed stainless steel or cast iron skillet retains the thermal energy required to reduce white wine efficiently without scorching the shallots. When building the pan sauce off the heat, temperature control determines success. Butter breaks into an oily separation if added to a pan held over a direct burner. Whisk cold fat gradually into warm liquid to trap air bubbles, yielding a glossy emulsion that coats the back of a spoon.
Fresh Versus Shelf-Stable Elements
Fresh chives deliver bright sulfur notes that fade quickly during prolonged storage, whereas dried herbs lack the volatile oils needed for vibrant depth. Bottled lemon juice contains citric acid preservatives that taste harsh compared to freshly squeezed fruit. Buy whole lemons and fresh herb bunches, then freeze any leftover chives in olive oil within ice cube trays for future pan sauces.
