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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- salt and pepper
- olive oil
- 1 teaspoon lemon juice
- 6 tablespoons unsalted butter
- 1 teaspoon chopped fresh ginger
- 1 pound prawns shelled and cleaned
- 3/4 cup white wine
- 3 tablespoons diced shallots
- 2 tablespoons chopped chives
- creole seasoning
- 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
Looking for a quick and easy seafood dish that is sure to impress your guests? Look no further than this recipe for Prawns with Lemon, Chives Butter Sauce. This dish is made with prawns that are cooked in a rich and flavorful butter sauce with lemon, chives, and shallots. The prawns are cooked to perfection and the sauce is simply divine. Serve this dish over your favorite pasta or rice for a complete meal.
Here are some tips for making this dish:
- Be sure to season the prawns well with Creole seasoning, salt, and pepper before cooking.
- Don't overcook the prawns. They should be cooked just until they are slightly pink and opaque.
- The butter sauce is the key to this dish. Be sure to use a good quality butter and let it melt and brown slowly.
- Add the lemon juice and chives at the end of cooking to brighten the flavors.
- Serve this dish immediately over your favorite pasta or rice.
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.
