Champagne, lemongrass, shallots and fresh herbs combine to give these prawns a vibrant taste and a sauce you'll want to eat with a spoon!

1. Champagne
Prawns!
Champagne, fresh
herbs and spices
make these prawns
so good you’ll want to
eat the sauce with a
spoon!
Prep time: 20 minutes
Serves: 6

2. Ingredients
• 36-42 Fresh or Frozen Prawns Tail-on (thaw before cooking)
• Olive oil for Sautéing
• ½ cup (or so) Champagne (or white wine)
• 1 Shallot
• 3-4 Stalks of Lemongrass
• 3 Cloves Fresh Garlic
• Juice and zest of 1 Lemon
• 1 Bunch Italian Flat Leaf Parsley
• A dash each of salt and pepper
Use Large sauté pan

3. Step 1 – Prepare Fresh Herbs
Rinse parsley and pat dry – remove stems and chop roughly
Remove scallion skin and dice entire scallion
Mince garlic cloves
Trim the lemongrass, leaving 6 inches at the root end, discard
the tops. Smash the stalks with the flat side of a knife and slice
finely (not length-wise)

4. Step 2 – Sauté
Heat olive oil in sauté pan over medium heat
Add scallions, lemongrass and garlic - stir occasionally until
scallions are translucent
Add prawns, salt and pepper and continue to sauté
When prawns begin to turn pink, add champagne and 1
tablespoon of fresh lemon juice – continue to sauté until all
Prawns have turned from gray to pink. Do not over cook.

5. Step 3 – Serve Immediately
Serve immediately as an appetizer or aside Basil-Lemon Risotto
or steamed Jasmine rice
Make sure each serving gets some sauce poured over the top!
Sprinkle a tablespoon or so of the parsley and some lemon zest on
top of the prawns before serving
Enjoy!

6. Thanks