Recipe by French Tart
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.
Top Review by A Good Thing
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 (:
- 24 king prawns, shell on or 24 king prawns, tails on
- 25 ml white pineau
- 59.16 ml fresh lovage, leaves finely chopped or 59.16 ml celery tops
- 44.37 ml creme fraiche or 44.37 ml double cream
- 1 lime, juice and zest of, finely grated
- 1 lemon, juice and zest of, finely grated
- 4.92 ml caster sugar or 4.92 ml fine sugar
- 14.79 ml olive oil
- 50 ml white pineau
- 4.92 ml Dijon mustard
- mesclun or mixed salad green, of your choice
- extra lovage (to garnish)
- extra limes (to garnish) or lemon (to garnish)
Directions See How It's Made
- To make the dressing:.
- 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.
- Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.
- 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.
- 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.
- Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.
- Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!
- 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.
- N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!