Warm Lemon, Lime And Lovage Prawns With Pineau Des

Name: Warm Lemon, Lime And Lovage Prawns With Pineau Des Charentes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 king prawns, shell on or 24 king prawns, tails on; 25 ml white pineau; DRESSING; 4 tablespoons fresh lovage, leaves finely chopped or 4 tablespoons celery tops; 3 tablespoons creme fraiche or 3 tablespoons double cream; 1/2 lime, juice and zest of, finely grated; 1/2 lemon, juice and zest of, finely grated; 1 teaspoon caster sugar or 1 teaspoon fine sugar; 1 tablespoon olive oil; 50 ml white pineau; 1 teaspoon Dijon mustard; salt; pepper; Salad; mesclun or mixed salad green, of your choice; extra lovage (to garnish); extra limes (to garnish) or lemon (to garnish)

Servings: persons

24 king prawns, shell on or 24 king prawns, tails on
25 ml white pineau
DRESSING
4 tablespoons fresh lovage, leaves finely chopped or 4 tablespoons celery tops
3 tablespoons creme fraiche or 3 tablespoons double cream
1/2 lime, juice and zest of, finely grated
1/2 lemon, juice and zest of, finely grated
1 teaspoon caster sugar or 1 teaspoon fine sugar
1 tablespoon olive oil
50 ml white pineau
1 teaspoon Dijon mustard
salt
pepper
Salad
mesclun or mixed salad green, of your choice
extra lovage (to garnish)
extra limes (to garnish) or lemon (to garnish)

1
To make the dressing:
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
Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.
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
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
Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.
7
Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!
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
N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!
10
Sublime!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 24 king prawns, shell on or 24 king prawns, tails on, 25 ml white pineau, DRESSING, 4 tablespoons fresh lovage, leaves finely chopped or 4 tablespoons celery tops, and more.

Yes, Warm Lemon, Lime And Lovage Prawns With Pineau Des Charentes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Warm Lemon, Lime And Lovage Prawns With Pineau Des Charentes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions