Prawns with Champagne Sabayon

Saturday, December 21, 2013

  • 300 gr Mushroom
  • juice of 1 lemon
  • 200 gr of artichoke hearts in a jar
  • 16 raw Prawns(or scampi)
  • 1 shallot
  • 30 gr butter
  • few sprigs of chives
  • salt and pepper
For the sabayon:
  • 5 egg yolks
  • 40 gr of powdered sugar
  • 12.5 cl champagne

  1. Wash mushrooms, clean them, cut them into quarters and sprinkle with lemon juice. Drain artichoke hearts and cut into strips.
  2. Un-Shell the prawns (keep the tails).
  3. Prepare sabayon. In a large bowl, beat the egg yolks with the sugar until they turn white. Place the bowl in a bain-marie and beat again about 5 to 8 minutes gradually adding the champagne frothy.
  4. Preheat oven to 220 ° C (therm. 7-8). Peel and chop the shallot. Do it lightly in a pan with butter. Add mushrooms, artichoke hearts, salt and pepper, brown for 8 minutes. Add the prawns and cook for 5 minutes (but no more) turning.
  5. Divide the contents of the pan in slightly bowls and pour over the sabayon. Bake in the oven for 4 minutes. Garnish with chives and enjoy immediately.

Note: Serves 4.

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