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Grilled Prawns With Caviar Butter

  • Yield: 4 servings


  • 24 large shrimp, with shells and head left on
  • 12 whole green onions
  • Olive oil, for brushing
  • Creole spice
  • 1 cup dry white wine
  • Juice of 3 lemons
  • 2 tablespoons minced garlic
  • 1 tablespoons minced shallots
  • 1 teaspoon salt and freshly-ground black pepper
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1/2 cup heavy cream
  • 2 sticks unsalted butter, room temperature, cut in bits
  • 2 tablespoons black caviar
  • 1 tablespoons finely-chopped fresh parsley


  • Preheat grill or light a barbecue. Cut shrimp down back to devein, then thread them on 4 skewers, leaving on heads and shells. Sprinkle shrimp and whole green onions with about 2 tablespoons olive oil and 2 tablespoons Creole spice. Set aside while you prepare sauce.
  • In a saucepan combine wine, lemon juice, garlic, shallots, salt, pepper, Worcestershire sauce and hot pepper sauce and bring to a boil. Reduce until liquid has nearly evaporated. Add cream and reduce by half. Reduce heat to medium and whisk in butter bit by bit. When all butter has been added, remove from heat, but continue whisking until all butter is incorporated; season to taste with salt and pepper. Keep warm, set over a pan of hot water; do not let sauce get too hot or it will separate. Grill shrimp and green onions. Onions will cook very quickly -- watch carefully to make sure they don't char. Cook shrimp about 4 minutes per side. To serve, stir caviar into lemon sauce. Place shrimp skewers on warmed dinner plates and top with grilled green onions. Drizzle sauce over each plate and sprinkle with parsley.