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    You are in: Home / Recipes / Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes Recipe
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    Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

    Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes. Photo by French Tart

    1/3 Photos of Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    French Tart's Note:

    A delectable starter or luncheon dish that I devised for the Auberge. King prawns, in their shells or with the tails still intact - pan fried in a warm dressing of lemon, lime and lovage with Pineau des Charentes and crème fraiche! Convinced? Here is the recipe! Serve with Mesclun or mixed salad leaves of your choice and lots of crusty bread for mopping up those juices! In the event you cannot get hold of Pineau des Charentes, use Port of Fino Sherry instead.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 24 king prawns, shell on or 24 king prawns, tails on
    • 25 ml white pineau

    DRESSING

    Salad

    • mesclun or mixed salad green, of your choice
    • extra lovage (to garnish)
    • extra limes (to garnish) or lemon (to garnish)

    Directions:

    1. 1
      To make the dressing:.
    2. 2
      Put all the dressing ingredients together in a jam jar or a lidded salad dressing container and shake them well until the dressing has emulsified and has thickened.
    3. 3
      Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.
    4. 4
      In a large roomy frying pan and over a medium heat - cook the prawns in the white Pineau, moving them around all the time until they are pink and cooked - about 3-6 minutes depending on the size of the prawns.
    5. 5
      On a large plate, arrange the salad leaves and just before serving the prawns, add the dressing to the pan with the prawns, stirring around well to give them all a good coating.
    6. 6
      Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.
    7. 7
      Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!
    8. 8
      Serve 6 prawns per person for a starter and between 8 and 12 per person for a light luncheon dish, with crusty bread and butter.
    9. 9
      N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!
    10. 10
      Sublime!

    Ratings & Reviews:

    • on November 04, 2007

      55

      We enjoyed this for a light and healthy dinner last night. I love the smell of the prawns as they cook. I couldn't get my hands on the white pineau so went with the suggested sherry and WOW!!! The recipe is so easy and the dressing is just delightful. You should have seen the "happy plates" at the end of the meal, Frenchie...not a morsel to be found anywhere! Great recipe here, FT (:

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

    Serving Size: 1 (246 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 508.5
     
    Calories from Fat 188
    37%
    Total Fat 20.9 g
    32%
    Saturated Fat 7.2 g
    36%
    Cholesterol 541.5 mg
    180%
    Sodium 534.2 mg
    22%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 2.6 g
    10%
    Protein 68.8 g
    137%

    The following items or measurements are not included:

    white pineau

    lovage

    white pineau

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