Flamed Prawns with Chamomile Beurre Blanc & Lemon Risotto

Flamed Prawns with Chamomile Beurre Blanc & Lemon Risotto

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  • Sub Category Name
    Main Courses
  • Recipe Source Name
    The Dilmah Book of Tea inspired Cuisine & Beverage


Ingredients for Flamed Prawns
  • 2 bags Dilmah Pure Chamomile Flowers
  • 12 Large prawns
  • 200ml White wine
  • 75g soft butter
  • Fish stock
  • 50ml Fresh Cream
  • ½ cup chopped Parsley
  • Salt and ground pepper to taste
Ingredients for Lemon Risotto
  • Onion
  • Garlic
  • Thyme
  • Butter
  • Risotto Rice
  • White wine
  • Lemon juice
  • Parmesan cheese
  • Chicken stock
  • Fresh Cream

Methods and Directions

Method for Preparation of Flamed Prawns
  • Shell and de-vein the prawns and season with salt and pepper.
  • Heat half the butter in a pan and sauté the prawns till tender.
  • Remove the prawns from the pan and pour in the white wine and reduce the heat.
  • Add the Chamomile bags and fish stock and infuse for 4 minutes. Discard the bags and whisk-in the fresh cream and the remaining butter.
  • Keep whisking till it forms a fine thick sauce. Strain and add the chopped parsley before serving.
Method for Preparation of Lemon Risotto
  • Sauté the onion and garlic in butter.
  • Add the rice, white wine and stock and leave 
  • Add the cheese, cream and lemon juice
  • Season with salt and pepper.

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