Warm Lemon Lime And Lovage Prawns With Pineau Des Charentes Recipes
RUM AND LIME PRAWNS
A yummy easy to make prawn recipe, great as a side dish or appetizer!
Provided by MATT8816
Categories Appetizers and Snacks Seafood Shrimp
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!
Nutrition Facts : Calories 24.6 calories, Cholesterol 20.1 mg, Fat 0.9 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 26.5 mg
LEMON, LIME AND BITTERS
Supposedly the traditional drink at the 19th Hole in Australia, I think you're more likely to find this drink at a pub. Summery and simple, yet elegant and "special" enough for a special occasion.
Provided by Chickee
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Rim the inside of a glass with 5-6 dashes of Angostura aromatic bitters.
- Swirl until the glass is evenly coated with Angostura aromatic bitters then add ice.
- Fill glass with Lemon squash or solo and a shot of lime cordial and/or fresh lime juice. ( For a low-cal version fill glass with soda or use diet drinks).
- Garnish with a slice of lemon and/or lime.
Nutrition Facts :
WARM LEMON, LIME AND LOVAGE PRAWNS WITH PINEAU DES CHARENTES
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.
Provided by French Tart
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- 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!
- Sublime!
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