Warm Lemon, Lime And Lovage Prawns With Pineau Des Charentes Recipe

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

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Warm Lemon, Lime And Lovage Prawns With Pineau Des Charentes

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