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LE15 – Prawns with Lemon/Dill Sauce

Featuring LE15 Pinot Grigio Verduzzo from Veneto (region) Italy

Creamy with a mild citrus acidic kick from the lemon, and a touch of salt from the capers. A great pairing for this wine, allowing the minerality to remain while reducing the acidity and allowing the fruit to shine through at the finish.

Prawns – raw, deveined, tail on. Drop in boiling water just before serving, cook until prawns form a “C” for cooked, not an “O” for overdone!

  • 1/2 small onion diced very fine
  • 1/4 cup chopped fresh dill
  • 2 tbsp. butter
  • 2 cups (475ml) fresh whipping cream
  • 1/2 tsp lemon zest
  • capers

Sauté onion and dill in the butter at medium heat for up to 10 minutes. Let it release it’s liquid and become translucent not browned. Add the cream and bring to a boil, then reduce to a simmer for up to 15 minutes until thickened. Use a larger pot to help reduce within the time frame, and stir often so that it doesn’t stick and burn. When thick, remove from heat for a few minutes. Sprinkle and stir in the lemon zest so that it does not clump. Plate the prawns, dollop the cream over the top, sprinkle with capers.

*Note – this cream sauce is similar to a traditional Ukrainian cream dill sauce. Designed to be served immediately as it will not reheat well. (Cream will break after chilling because of the lemon addition.)

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