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| Butter Poached Prawns with Andouille & Asparagus |
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| Ingredients for Jasmine Rice |
1 cup Rice
2 cup Water
1 Bay Leaf
pinch Salt
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| Ingredients for Butter Poached Prawns |
1 lb fresh Water Prawns 4-6, 6-8
3 oz Andouille Sausage
4 oz Asparagus
1 ea Lemon
2 cloves fresh Garlic, chopped
1 ea Spring Thyme, Rosemary
1/4 lb Butter
1 tbsp Dijon
1 tsp Worcestershire
2 dash Old Bay spice
3 dash Tabasco
2 ea Bay Leaves, fresh or dry
Salt & Pepper |
| Method for Butter Poached Prawns |
• Split lemon.
• Slice asparagus on a bias.
• Chop garlic.
• Cut andouille.
• Peel and de-vein the prawns.
• Melt butter, slowly. Do not brown.
• Add prawns.
• Add andouille.
• Add Dijon, worcestershire, Old Bay, Tabasco
and bay leaves.
• Add thyme, rosemary, and garlic.
• Turn prawns over.
• Add asparagus.
• When prawns are no longer translucent
they are ready.
• Serve rice
• Place prawns on plate and sauce around with
asparagus and andouille. |
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