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Caviar Butter Sauce With Sauteed Prawns


  • 3 tablespoons minced shallots
  • 1 cup champagne
  • 1 pound butter, cut into cubes
  • Salt and pepper
  • 6 prawns, peeled and devein, heads on
  • Essence, plus extra for garnish
  • 2 tablespoons olive oil
  • 2 ounces caviar
  • Fried spinach
  • 1 tablespoon chopped parsley


  • In a sauce pan, bring the shallots and champagne up to a boil. Reduce the liquid by half, about 3 to 4 minutes. Whisk in each cube of butter until fully incorporated. Season with salt and pepper. Season the prawns with Essence. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the prawns for 3 to 4 minutes on each side. Remove from the pan. To finish the sauce, gently fold in the caviar. Place the prawns on a plate and spoon the sauce over the top. Garnish with fried spinach, parsley and Essence.
  • Yield 2 servings