Best 3 Warm Lemon Lime And Lovage Prawns With Pineau Des Charentes Recipes

Warm lemon lime and lovage prawns with pineau des charentes is a seafood dish that combines tantalizing flavors and textures. The combination of juicy prawns cooked in a zesty lemon lime sauce, infused with the aromatic essence of lovage and a touch of the distinctive pineau des charentes, creates a delectable dish that is sure to tantalize the taste buds. This recipe is perfect for a special occasion or a romantic dinner, offering a unique culinary experience that is both elegant and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

RUM AND LIME PRAWNS

Rum and Lime Prawns image

A yummy easy to make prawn recipe, great as a side dish or appetizer!

Provided by MATT8816

Categories Appetizers and Snacks Seafood Shrimp

Time 20m

Yield 12

Number Of Ingredients 4

Ingredients

3 tablespoons rum
1 teaspoon lime juice
2 ½ teaspoons butter
12 tiger prawns, peeled and deveined

Steps:

Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!

Nutrition Facts : Calories 24.6 calories, Cholesterol 20.1 mg, Fat 0.9 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 26.5 mg

LEMON, LIME AND BITTERS

Lemon, Lime and Bitters image

Supposedly the traditional drink at the 19th Hole in Australia, I think you're more likely to find this drink at a pub. Summery and simple, yet elegant and "special" enough for a special occasion.

Provided by Chickee

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

5 drops angostura aromatic bitters
30 ml lime cordial or 30 ml fresh lime juice
lemon squash, to top (eg Solo, or Soda water or Lemonade if you prefer)
ice

Steps:

Rim the inside of a glass with 5-6 dashes of Angostura aromatic bitters.
Swirl until the glass is evenly coated with Angostura aromatic bitters then add ice.
Fill glass with Lemon squash or solo and a shot of lime cordial and/or fresh lime juice. ( For a low-cal version fill glass with soda or use diet drinks).
Garnish with a slice of lemon and/or lime.

Nutrition Facts :

WARM LEMON, LIME AND LOVAGE PRAWNS WITH PINEAU DES CHARENTES

Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes image

A delectable starter or luncheon dish that I devised for the Auberge. King prawns, in their shells or with the tails still intact - pan fried in a warm dressing of lemon, lime and lovage with Pineau des Charentes and crème fraiche! Convinced? Here is the recipe! Serve with Mesclun or mixed salad leaves of your choice and lots of crusty bread for mopping up those juices! In the event you cannot get hold of Pineau des Charentes, use Port of Fino Sherry instead.

Provided by French Tart

Categories Lunch/Snacks

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 15

Ingredients

24 king prawns, shell on or 24 king prawns, tails on
25 ml white pineau
4 tablespoons fresh lovage, leaves finely chopped or 4 tablespoons celery tops
3 tablespoons creme fraiche or 3 tablespoons double cream
1/2 lime, juice and zest of, finely grated
1/2 lemon, juice and zest of, finely grated
1 teaspoon caster sugar or 1 teaspoon fine sugar
1 tablespoon olive oil
50 ml white pineau
1 teaspoon Dijon mustard
salt
pepper
mesclun or mixed salad green, of your choice
extra lovage (to garnish)
extra limes (to garnish) or lemon (to garnish)

Steps:

To make the dressing:.
Put all the dressing ingredients together in a jam jar or a lidded salad dressing container and shake them well until the dressing has emulsified and has thickened.
Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.
In a large roomy frying pan and over a medium heat - cook the prawns in the white Pineau, moving them around all the time until they are pink and cooked - about 3-6 minutes depending on the size of the prawns.
On a large plate, arrange the salad leaves and just before serving the prawns, add the dressing to the pan with the prawns, stirring around well to give them all a good coating.
Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.
Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!
Serve 6 prawns per person for a starter and between 8 and 12 per person for a light luncheon dish, with crusty bread and butter.
N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!
Sublime!

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use organic or locally-sourced produce.
Don't overcrowd the pan: When cooking prawns, don't overcrowd the pan. This will prevent them from cooking evenly.
Cook the prawns until they are just cooked through: Overcooked prawns are tough and rubbery. Cook them just until they are opaque and slightly pink in the center.
Use a variety of cooking methods: Don't just boil or fry your prawns. Try grilling, baking, or sautéing them for a change of pace.
Experiment with different flavors: There are endless ways to flavor prawns. Try using different herbs, spices, and sauces to create unique and delicious dishes.

Conclusion:

Prawns are a delicious and versatile seafood that can be enjoyed in many different ways. With a little creativity, you can create endless variations of prawn dishes that will please everyone at your table. So next time you're looking for a quick and easy meal, try one of these prawn recipes. You won't be disappointed!