Crevette Sauté  

By Executive Chef Steve Baldwin, Club Paris 

Ingredients:

6 jumbo prawns

2 tbsp extra virgin olive oil 

1/4 cup butter

1/4 cup margarine

1/2 tsp garlic powder

1/4 cup triple sec orange liqueur

Pinch of dried parsley flakes

2 tbsp water

 

First make the garlic butter by whipping the butter and margarine together until fluffy. Whipping the butter makes for a creamier sauce. Then add the garlic powder and parsley flakes and whip just a little more. Leave butter at room temperature

 Start by heating oil in a 10-inch sauté pan, but not too hot as you don’t want the oil to smoke. Add the prawns and let them cook on one side until that side is no longer translucent (about 3 or 4 minutes); then turn the prawns over and let cook for about 2 minutes. Add the triple sec and cook for about 2 more minutes until no longer translucent. 

 *Note: Be aware, triple sec is alcohol and will flame if it comes into contact with flame. At the restaurant we do burn off the alcohol. 

 When the shrimp are done, leave the liquid in the pan and place them in a shallow bowl or boat-type dish. Take your garlic butter and add it to the pan and add the water and stir over low heat until creamy. Drizzle over prawns and enjoy! 

 On a final side note, cook times may vary; just watch for the prawns to no longer be translucent.