Roasted Prawns with Champagne-Shallot Sauce

Ingredients for Roasted Prawns with Champagne-Shallot Sauce

• 230g brut Champagne

• 120ml minced shallots

• 50ml olive oil plus additional for brushing

• 1.2kg uncooked large prawns (13 to 15 per pound), peeled, deveined, tails left intact

• 3 1/2 teaspoons chopped fresh thyme, divided

• 2 1/4 teaspoons finely grated lemon peel, divided

• 110g (1 stick) butter, room temperature, diced

• Blue Lake Green Beans with Lemon and Thymeepi:recipelink</epi:recipelink>

• 2 tablespoons chopped fresh Italian parsley

How to make Roasted Prawns with Champagne-Shallot Sauce

Simmer Champagne and shallots until reduced to 120ml , about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.

Combine 3 1/2 tablespoons oil, prawns, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD Can be made 2 hours ahead; cover and chill, tossing occasionally.

Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 232°C. Brush 2 heavy large rimmed baking sheets with oil. Arrange prawns on sheets. Roast until opaque, 6 minutes.

Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoons lemon peel. Season with salt.

Arrange green beans on large platter; top with prawns. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.